1) lotus root starch
藕淀粉
1.
Optimization of the resistance-boosting effect of lotus root starch using response surface method in production
藕淀粉增抗工艺的响应曲面法优化研究
2.
Optimization of the resistance-boosting technology of lotus root starch by response surface method
响应面优化藕淀粉增抗的工艺研究
3.
The granule properties of three kinds of lotus root starch were researched.
对 3种藕淀粉颗粒的特征性质进行了研究。
2) lotus starch
藕淀粉
1.
The particle morphology and the superficial structure of lotus starch and different sizes of super-fine whole lotus powder were investigated by using optical microscope, scanning electron microscope, polarizing microscope and X-ray diffractometer.
应用光学显微镜、扫描电子显微镜、偏光显微镜和X-射线衍射仪对藕淀粉和不同粒度超微全藕粉的颗粒形态和表面结构进行了比较研究。
3) lotus root starch
莲藕淀粉
1.
Study on digestibility of lotus root starchin different growing periods
不同生长期莲藕淀粉颗粒特性及消化性比较
2.
Results showed that the crystal structure of the lotus root starch is B type, while that of amylase is V type and amylopectin shows no crystal structure.
提取莲藕淀粉,对天然淀粉及糊化、存放过程中不同状态下的莲藕淀粉的结晶特性进行了测定,结果表明:天然莲藕淀粉的晶体结构为B型,直链淀粉为V型,支链淀粉无晶体结构;糊化过程中淀粉晶体崩解,随着糊化时间的延长,出现微小结晶;存放过程中淀粉糊和淀粉胶均比较稳定,结晶度仅有微小回升。
3.
The gelatinization temperature of lotus root starch was determined with three methods.
采用三种方法对莲藕糊化温度进行测定,实验显示:偏光十字消失法测得莲藕淀粉的糊化温度为63。
4) lotus root starch paste
莲藕淀粉糊
1.
The shearing strength and apparent viscosity of lotus root starch paste influenced by different additives were measured.
测定了不同添加物对莲藕淀粉糊剪切应力和表观黏度的影响,结果表明:添加剂不改变莲藕淀粉糊的流体类型;单甘酯、蔗糖、磷酸盐使莲藕淀粉糊的剪切应力不同程度降低,表观黏度也相应降低;CMC、食盐、黄原胶使莲藕淀粉糊的剪切应力明显提高,表观黏度稍有增大。
5) Studying the Properties of Lotus Starch
藕淀粉特性的研究
补充资料：炸藕
炸藕
莲藕，洁白鲜嫩，香脆爽口，诗人韩愈曾在名诗《古意》中赞道“冷比霜雪甘比蜜，一片入口沉疴痊”。
首先，选一根通体圆润均匀的莲藕，切成薄片。
拌肉馅，加葱花、姜末、老抽、鸡精、盐、花椒粉、香油。
将调好的肉馅夹在两片莲藕间，记得捏严实。
用面粉、少许盐和花椒粉勾成面糊。
稠稀的程度大概掌握到用筷子挑起呈缓慢下落趋势，能把莲藕的眼糊住即可。
开始上浆。
好了，可以下锅油炸了。火不能太大，否则会糊，掌握到弱中火就可。
成品上桌！可以在上面又撒了一点点椒盐、芝麻和花生碎。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。