Spare Ribs with Taro Soup

Study on knojac coating storing of taro without skin;

去皮芋头的魔芋涂膜保鲜研究

Different package treatments on fresh-cut taro(Colocasia esculena(L.

与对照(普通塑料薄膜包装)、聚乙烯塑料薄膜(PE)包装相比,4℃贮藏的前12天,真空包装(VP)能较好地保持鲜切芋头的可溶性固形物含量(TSS)和淀粉含量,褐变度、丙二醛(MDA)含量和多酚氧化酶的活性较低,而超氧化物歧化酶活性较高。

The physical and chemical properties of taro starch were systematically studied,dealing with granule morphology,X-ray diffraction pattern,molecular distribution,gelatinization and paste viscosity.

本文研究了芋头淀粉的性质,实验采用电子显微镜拍摄了芋头淀粉颗粒的形态;运用X射线衍射仪测定了X-光衍射图样及结晶结构;通过重结晶法制得纯度较高的芋头直链淀粉和支链淀粉,利用高效液相色谱仪测定了芋头淀粉及其直、支链淀粉淀粉的重均聚合度、数均聚合度、分子量分布及分散度等,并与大米淀粉进行了比较。

The optimal condition was obtained for production of soluble dietary fiber from taro seedling by orthogonal experiment:temperature was 80 ℃,pH=6.

通过正交实验法确定了芋头苗水溶性膳食纤维的最佳提取工艺条件为:温度80℃,pH值6。

Highly purified amylopectin and amylose from taro starch could be obtained by re-crystallization.

直、支链淀粉的蓝值分别是1 1 8和 0 2 0 ,λmax分别为 61 4nm和 5 87nm ,芋头淀粉中直链淀粉含量为 1 4 7%。

Amylograms of the taro starch were studied with Micro Visco-Amylo-Graph instrument under different conditions, such as mass fraction, pH, addition amounts of sucrose, salt, alum and borax.

研究了芋头淀粉糊在不同质量分数、pH值以及不同蔗糖、食盐、明矾、硼砂添加量的条件下,Micro Visco-Amylo-Graph粘度曲线的变化情况,与马铃薯、木薯、玉米淀粉糊的粘度性质进行比较,为进一步了解芋头淀粉的特性及应用开发提供了一定的理论依据。

?The physical properties and characters of taro starch extorted by a special technique are analyzed and the effects used in cosmeties are also presented in the essay.

研究了以特殊工艺提取的芋头淀粉的物理性状、性能、化学组成及在化妆品中应用的表现效果。