关键词: 微细化莲子淀粉, 球磨, 流变特性

Abstract:

Effects of milling time, concentration, temperature on rheological properties of lotus seed starch paste were investigated. Results indicated that lotus seed starch paste is pseudo plastic fluid. With the milling time extending, viscous coefficient decreases accompanied with the gradual rise in rheological index. There is significant effect of milling time on the apparent viscosity of lotus seed starch paste. Under the same shearing rate, the longer the milling time, the smaller the apparent viscosity of lotus seed starch paste. The apparent viscosity of lotus seed starch paste dramatically increases with the increase of concentration. The lower the shearing rate, the more obvious the effect. However, when the milling time is above 96 h, concentration has little effect on the apparent viscosity. Temperature also has significant effect on the rheological properties of lotus seed starch paste and the apparent viscosity of lotus seed starch paste increase sharply with the temperature rising. The rheological properties of lotus seed starch paste with long milling time show less dependence on concentration and temperature.

Key words: micronized lotus seed starch, milling, rheological property