lotus-seed starch

基本解釋

As a major component of lotus-seed, starch affects its processing characteristics and nutritional quality largely.
澱粉作爲(wèi)蓮子的主要成分，對蓮子的加工特性及營養(yǎng)品質(zhì)有著重要的影響。

蓮子澱粉
Lotus seed starch paste was pseudoplastic fluid. With the granularity decreaseing, viscous coefficient decreased, while theologic index gradually increased and approached to the characteristic of Newtonian fluid.
通過對微細(xì)化蓮子澱粉理化特性研究得知，蓮子澱粉糊爲(wèi)假塑性流躰。
食品科學(xué)技術(shù)
蓮子澱粉
With the milling time increasing, viscous coefficient decreased, while rheologic index increased gradually. Milling time has significant influence on the apparent viscosity of lotus seed starch paste.
結(jié)果表明：蓮子澱粉糊爲(wèi)假塑性流躰，隨著球磨時(shí)間的延長，黏性系數(shù)k逐漸減小，而流變特性指數(shù)n逐漸增大；球磨時(shí)間對蓮子澱粉糊的表觀粘度有顯著影響。