lotus-seed starch

基本解釋

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

蓮子淀粉
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)化蓮子淀粉理化特性研究得知，蓮子淀粉糊為假塑性流體。
食品科學(xué)技術(shù)
蓮子淀粉
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：蓮子淀粉糊為假塑性流體，隨著球磨時間的延長，黏性系數(shù)k逐漸減小，而流變特性指數(shù)n逐漸增大；球磨時間對蓮子淀粉糊的表觀粘度有顯著影響。