摘要
以玉米淀粉为原料,制备不同粒度微细化淀粉,应用复合乳化剂(单硬脂酸甘油酯:卵磷脂=1:1.5),配制淀粉/棕榈油混合体系。分析了淀粉粒度对混合体系的性能影响。结果表明,随着淀粉粒度降低,混合体系相容性增加,稳定性增强。选择一定粒度微细化淀粉,制备脂肪替代品,可研制出口感细腻、成型良好、连食性强的低脂压缩饼干。
Different particle sized micronized starch samples were prepared from corn starch. By the use of compound emulsifying agents, the starch/palm oil mixed systems were prepared, and the particle size effects of starch on the properties of mixed system were studied. The results showed that along with the decrease of starch particle size, the stability and compatibility of mixed system increase. The proper sized particle starch was chosen to make the right fat replacer, to be used to prepare good taste and well shaped low-fat compressed biscuits.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第4期203-205,共3页
Food Science
关键词
微细化淀粉
脂肪替代品
压缩饼干
micronized starch
fat-replacer
compressed biscuit
