藕淀粉

藕淀粉增抗工艺的响应曲面法优化研究

Optimization of the resistance-boosting effect of lotus root starch using response surface method in production

获得了富含藕淀粉的既具有营养价值，又具有保健作用，藕风味突出，口感爽滑的浑浊型藕饮料。

Obtained richly contained the lotus root starch both to have the nutritional value , and had the health care function , the lotus root flavor is prominent , feeling in the mouth crisp slippery muddy lotus root drink .

对3种藕淀粉颗粒的特征性质进行了研究。

The granule properties of three kinds of lotus root starch were researched .

超微全藕粉与藕淀粉颗粒结构的比较研究

Comparison Analysis of Granule Structure between Lotus Starch and Super-fine Whole Lotus Powder

藕淀粉与超微全藕粉的制备技术及性质研究

Study on the Processing Technique and Characteristics of Lotus-root Starch and Super-fine Whole Lotus-root Powder

藕淀粉特性的研究

Studying the Properties of Lotus Starch

藕淀粉的加工性能研究

Processing properties of lotus starch

脆藕淀粉中直链淀粉含量比粉藕高，且直链淀粉高低会对升温降温过程中的模量值变化产生影响。

Amylose content of Crisp lotus root strach is higher than that of Farinose lotus root and amylose content has an impact on Modulus during heating and cooling .

表面有轮纹，淀粉颗粒的一端有偏光十字，藕淀粉的糊化温度680～815℃，直链淀粉含量232%～251%。

The cricoid ridges on granule surface and Maltese cross in one end of granule were observed . The starch has gelatinization temperature from 68.0 ℃ to 81.5 ℃, and contains 23.2 % ~ 25.1 % amylose content .

该文从化学成分、淀粉颗粒大小、淀粉糊、热力学、淀粉颗粒形态和表面结构以及对酶水解耐受力等方面，对藕淀粉的加工性质进行了较为详尽的研究。

The object of this work is to investigate processing properties of the starch in details , including ( chemical ) components , particle size , paste , thermal properties , starch shape and surface structure , and resistant to enzyme hydrolysis .

就藕根茎淀粉的分子结构形状及其理化特性进行了研究。

This paper accounts that the molecular structure and morphology , physicochemical properties of lotus rhizome starch .