绿豆淀粉

发酵与发芽处理对绿豆淀粉黏度性质的影响

Effect of Fermentation and Germination on the Viscosity of Mung Bean Starch

酸浆法生产绿豆淀粉工艺及性质的研究

Study on the Processing and Properties of Mung Bean Starch by Sour Liquid

绿豆淀粉的DSC研究

DSC study on mung bean starch

并有显著的Brabender热糊粘度稳定性，这种绿豆淀粉的高直链淀粉和可溶性直链淀粉含量有关。

These properties are attributed to the high contents of amylose and soluble amylose in the starches .

氧化漂白后的淀粉通过SBD－1型数字白度计测量，其白度达到85.9，已超过目前市售的玉米淀粉与绿豆淀粉的白度。

The whiteness of starch after oxidative bleaching reached 85.9 , higher than the whiteness of corn starch and mung bean starch sold in the market .

河南省几种绿豆淀粉品质分析

Quality Analysis of Starch from Some Species of Mung Bean in Henan

甘薯淀粉糊与绿豆淀粉糊流变行为的共性与区别

Sameness and difference of rheological behaviour between sweet potato and mung bean starch pastes

绿豆淀粉的特性及储藏对绿豆品质的影响研究

Characteristics of Mungbean ( Vigna Radiata ) Starches and Influence cf storage on Mungbean Quality

粉丝生产中提高绿豆淀粉收率的浸泡工艺研究

Soaking technology for raising starch extraction ratio from mung bean during production of thin noodles from mung bean starch

添加绿豆淀粉的硬度最大，其次是玉米淀粉、改性淀粉、马铃薯淀粉，小麦淀粉的最小。

The hardness of the products with mung bean was the most among the corn starch , modified starch , potato starch and wheat starch .

把绿豆淀粉，水和盐混合到一个中锅，放到炉子上，中火煮8-12分钟，一边煮要一边不停搅拌。

Mix well mungbean starch powder , water and salt in a medium pot , place it on a stove over the medium heat , stir constantly for8-12 minutes .

与0℃和20℃相比，40℃储藏期间绿豆淀粉得率和蛋白质的水溶性下降最快，但不溶性直链淀粉含量上升最快。

Compared with at 0 ℃ and 20 ℃, at 40 ℃ starch yields and soluble protein contents of mungbeans decrease most greatly during storage , but insoluble amylose contents increase fastest .

采用α-耐高温淀粉酶水解绿豆淀粉，其最佳工艺条件是：加酶量0.5%，pH6.2，水解温度98℃，水解时间3小时，底物浓度1：6。

Using α - amylase to hydrolyze and establishing its optimal conditions : enzymatic content 0.5 % , pH 6.2 , hydrolysis temperature 98 ℃, hydrolysis time 3 hour , and substrate concentration 1:6 .

在40℃温度下干热连续处理绿豆淀粉和豌豆淀粉，结果表明，绿豆和豌豆淀粉中的不溶性直链淀粉含量随处理时间的延长而累积增加，而直链淀粉总量保持不变；

When mung beau starch and pea starch was treated continuously in 40 ℃, the results indicated that water-insoluble amylose contents of mung beau starch and pea starch were increased as the treatment time prolonged . Besides , the content of total amylose was contant .

通过添加其他种类淀粉改善粉丝品质，主要考察了添加淀粉种类和添加淀粉比例两个方面。添加淀粉种类上，绿豆淀粉对于粉丝品质的效果要好于甘薯淀粉。

By adding other types of starches to improve the quality of the noodles quality , Two aspects has been studied , one is the types of the added starch , the other is the proportion of added starch adding mung bean starch was better than sweet potato starch .

在地瓜（或绿豆）淀粉的生产过程中加入酸浆，淀粉颗粒就会迅速聚集变大，形成团块，加速淀粉与其他杂质的分离（张莉力，2010）。

Starch particles would rapidly converge greatens , form a mass , and accelerate the separation of starch and other impurities when put steeping liquor in the sweet potato ( or green beans ) starch .

干热处理对绿豆和豌豆淀粉化学组成的影响及与粉丝品质的关系研究

The relationship between effects of dry-air treatment on chemical composition of mung bean starch and eating qualities of starch silk

结果表明，绿豆羧甲基淀粉冻融稳定性好，抗霉菌能力及抗老化能力强，透明度高。

The results indicated that the green soybean carboxymethyl starch has good properties of freeze-thaw stability , higher clarity , strong anti-mycotic and anti-retrogradation characteristics .

绿豆粉丝生产中淀粉粉团的流变特性研究

Rheology Study on Starch Dough in Processing Mung Bean Starch Noodle

本文根据目前绿豆饮品的实际情况及存在的问题，介绍了一些绿豆饮品的加工工艺，结合绿豆自身特性优势，论述了绿豆改性淀粉，蛋白，膳食纤维和全绿豆速溶固体饮料的开发利用。

According to mung bean beverage market condition and some difficulties in trading , this article introduces some processing methods of mung bean beverage products , and discusses the development of denaturation starch , mung bean protein dietary fiber and the instant solid beverage of whole mung bean .