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LI Yan- jun, BEN Dong- xu, ZHOU Xiao- yue, TAO Wen- chu, GUO Xiu- feng, WANG Hua, SHU Zhi- cheng. Research of frostbite improvement and starch properties of eight treasures congee[J]. Science and Technology of Food Industry, 2016, (03): 216-219. doi: 10.13386/j.issn1002-0306.2016.03.037
Citation: LI Yan- jun, BEN Dong- xu, ZHOU Xiao- yue, TAO Wen- chu, GUO Xiu- feng, WANG Hua, SHU Zhi- cheng. Research of frostbite improvement and starch properties of eight treasures congee[J]. Science and Technology of Food Industry, 2016, (03): 216-219. doi: 10.13386/j.issn1002-0306.2016.03.037

Research of frostbite improvement and starch properties of eight treasures congee

doi: 10.13386/j.issn1002-0306.2016.03.037
  • Received Date: 2015-08-24
  • In order to determine the mechanism of the frostbite of eight treasures congee and improve the effect of frostbite on the quality of eight treasures congee,in this study,the contents of starch in eight treasures congee materials were detected,and the RVA profiles of the materials were scanned.It was found that the retrogradation of amylase was the main cause of frostbite in eight treasures congee after undergoing freeze- thaw tests in the presence of different additives with different concentrations,and black rice and barley were the primary source of amylase.The freeze- thaw stability could be improved by adding 5% mycose,0.04% sodium pyrophosphate and0.05% sucrose ester.
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