摘要
以木薯淀粉为原料合成了羟丙基-酶解木薯淀粉,通过对制备的羟丙基-酶解木薯淀粉的透明度、冻融稳定性测定,得到羟丙基-酶解淀粉与羟丙基醚化淀粉相比透明度有了一定的提高,并且随着水解DE值的升高,淀粉产品的透明度不断提高,与原淀粉相比,冻融稳定性得到明显的增强。通过乳化性和乳化稳定性的测定,得到羟丙基-酶解木薯淀粉的乳化稳定性较高。通过添加羟丙基-酶解淀粉在汤圆中进行应用试验,得到该复合改性淀粉可作为汤圆面粉的改良剂提高速冻汤圆的感官质量,尤其是在改善汤圆的形态、外观、口感和汤特性4个方面效果明显。
The hydroxypropyl-enzyme tapioca starch was prepared by propylene oxide and α-amylsae. The transparency,freeze-thaw stability were investigated. Transparency of hydroxypropyl-enzyme starch was improved comparing with hydroxypropyl starch. Transparency was higher with the increase of DE value,freeze-thaw stability improved obviously. The emulsification and emulsion stability of hydroxypropyl-enzyme tapioca starch were studied. By adding the hydroxypropyl-enzyme tapioca starch in quick-frozen dumpling,the dietary quality was improved,especially the characteristics of shape,appearance,texture and soup.
出处
《安徽农业科学》
CAS
2015年第3期196-199,共4页
Journal of Anhui Agricultural Sciences
关键词
羟丙基-酶解
透明度
冻融稳定性
乳化性
汤圆
Hydroxypropyl-enzyme
Transparency
Freeze-thaw stability
Emulsification
Quick-frozen dumpling
