Results indicated: With the passage of storage time, blue values of starch paste decreased gradually at a little rate and enzyme hydrolysbility levelled off after little decline.

• 结果表明，随存放时间的延长，淀粉糊的碘兰值逐渐降低且降幅较小，酶解力逐渐降低后趋于平缓，其降幅也较小；