摘要
研究干湿混合法制备的在肉制品中主要起增稠、乳化作用的蜡质玉米交联酯化复合变性淀粉。原淀粉由于羟基引进了官能团,使产品具有糊化温度低、抗老化性强的特点,能使肉制品结构更为紧密,切片好、口感爽脆,增稠效果极佳;抗老化性强,使肉制品在冷藏条件下,不析水、口感如初、稳定性好,延长产品货架期。该实验先采用磷酸盐喷洒进行干法酯化,再用三偏磷酸钠交联进行湿法实验,在实验过程中,严格控制反应时的温度、pH、反应时间、黏度等各个参数。利用Brabender黏度计进行黏度分析,找出不同因素对试验结果的影响,同时找出最佳的试验条件。
To study the waxy corn cross-linking esterification of composite modified starch which is used in meat products by and wet hybrid method. This starch can make the meat product become more closely structure , good proprties of slice, brittle taste and excellent thickening function, great anti-aging properties, low gelatinization temperature, locked water, keeping initial taste, great stability and long shelf life by virtue of the introducted functional group in hydroxyl. The experiment uses phosphate to spray for dry etherification in the first step and then uses the crosslinking of three partial sodium for the wet experiment. In the experimental process, the reaction temperature, pH value, reaction time, viscosity, etc various parameters should be strictly controlled. Use Brabender viscometer on viscosity analysis to find out the different factors what will have an influence on the result and identifying the best experimental conditions.
出处
《食品研究与开发》
CAS
北大核心
2013年第24期56-60,共5页
Food Research and Development
关键词
蜡质玉米淀粉
干法
湿法
黏度值
waxy corn starch
dry method
wet method
viscosity value
