1) Taibai Kudzu starch
太白葛根淀粉
1.
Effects of ultrahigh pressure processing on the physicochemical characteristics of Taibai Kudzu starch;
超高压处理对太白葛根淀粉理化特性的影响
2) pueraria lobata starch
葛根淀粉
1.
Study on gelatinization property of Pueraria lobata starch phosphate este;
葛根淀粉磷酸酯的糊化特性研究
2.
This paper introduce the character of pueraria lobata starch,chemical composition and pharmacological function of pueraria lobata.
葛根淀粉与玉米淀粉、甘薯淀粉在淀粉糊的透光率、冻溶性、凝胶强度和对酸碱的稳定性上有差别;采用正丁醇重结晶法,可以把葛根淀粉的支链淀粉和直链淀粉从整个淀粉体系中分离开来。
3.
The Pueraria lobata starch was used as raw material to synthesize starch phosphoester by dry process.
以葛根淀粉为原料,采用干法工艺制备淀粉磷酸酯。
3) kudzu starch
葛根淀粉
1.
Study of bleaching technics for kudzu starch;
葛根淀粉增白工艺的研究
2.
Some properties o kudzu starch granules were studied,amylose content and resistant to the α-amylase hydrolysis.
本文对葛根淀粉颗粒的性质进行了研究 ,包括淀粉颗粒的大小、形貌、X -射线衍射图谱、α-淀粉酶的酶水解作用方式等 ,并与玉米淀粉进行了比较。
3.
The properties of natural Kudzu starch aren't applicable to many products,so it's necessary to modify Kudzu starch for extend the using area of Kudzu starch.
淀粉是一类重要的食品原辅料，不同的食品对淀粉性质的要求也不同，而葛根原淀粉的性质已不适用于很多食品中，故有必要对淀粉进行变性处理，扩大葛根淀粉的使用范围。
4) Gegen starch
葛根淀粉
1.
The effect of sugar and salts on Gegen starch-hydrocolloia interactions was studied.
本文研究了糖和无机盐对葛根淀粉—亲水胶体相互作用的影响。
2.
The effect of sugar(sucrose and glucose)and hydrocolloids (carboxymethyl cellulose and sodium alginate) on rheological charactoristics of Gegen starch was studied.
糖和亲水胶体对葛根淀粉流变学特性影响的研究结果表明，随糖和亲水胶体浓度的增加，葛根淀粉溶液的粘度逐渐增加，并且有协同增粘效应。
5) pueraria lobata(Willd.) Ohwi amylose
葛根直链淀粉
6) Radix Pueraria thomsonii starch
粉葛淀粉
1.
The physicochemical properties of Radix Pueraria thomsonii starch were investigated and compared with that of potato starch.
研究了粉葛淀粉的理化特性,并与马铃薯淀粉进行了比较。
补充资料：酱白根
原料配方 咸白根100公斤 酱油10公斤 味精0.4公斤 糖精0.02公斤
制作方法 将咸白根切成10×1.5×1.5厘米的长条。用清水浸泡10小时后，捞出上榨，压出20%的水分，放入缸内后，再把配好辅料的酱油倒入缸中。第二天倒缸一次，之后隔两天再倒一次缸，7天后即为成品。
质量标准 色棕红，质脆，清香味浓。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条