| 摘要: |
| 研究表明，西藏麻豌豆的淀粉含量较低（４６．７％），可溶性糖含量较高（９．５４％）。碱液浸泡可将淀粉得率由２３．０％提高到３６．０％以上（以豌豆重量计）；降低粉浆ｐＨ值能明显提高淀粉沉淀速度。麻豌豆最大吸水率为１０４．２％．豌豆残渣是酿制酱油的好原料。 |
| 关键词: 麻豌豆,豆类淀粉,生产工艺特性,西藏“一江两河” |
| DOI： |
| 分类号:TS235.3 |
| 基金项目:西藏“一江两河”农业区域综合开发项目的部分内容 |
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| Technical Characteristics of Starch Processing of Tibet Pea |
|
Li Zhixi Zeng Muheng Wang Souli
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| Abstract: |
| This study shows that the starch content in Tibet pea is low(46. 7%), and the soluble sugars are high(9. 54%). Soaking the pea in basic solution could make starch extraction rise from 23. 0% to 36. 0%. The precipitation rate of starch is accelerated obviously as the starch PH decreasses. The maximum water obsorption ratio of the pea is 104. 2%. The pea residual is a good raw material for soybean sauce production. |
| Key words: Tibet pea, starch of legumes, processing characteristics, One-Jiang River and Two-He River in Tibet |
