摘要
淀粉是烹饪中常用的辅助物,主要用于上浆,挂糊和勾芡.这三种烹饪加工工艺对于菜肴呈现的状态要求不一,因此淀粉的选用不同.经研究可得:小麦淀粉,玉米淀粉,马铃薯淀粉,红薯淀粉,绿豆淀粉五种常用淀粉中,马铃薯淀粉较适合勾芡,其次可用于上浆;绿豆淀粉透明度高,热糊稳定性好,较适合勾芡;玉米淀粉适合上浆,挂糊;小麦淀粉适合上浆;红薯淀粉可用于挂糊,但不适宜用于勾芡.
Starch is a common auxiliary in cooking,mainly used for sizing,hanging paste and cornstarch.These three cooking processes for the status of dishes presented different requirements,so the selection of starch is different.The results showed that:wheat starch,corn starch,potato starch,sweet potato starch,mung bean starch,potato starch is more suitable for cornstarch,followed by cornstarch;mung bean starch has high transparency,good thermal stability and is more suitable for cornstarch;corn starch is suitable for sizing,hanging paste;wheat starch is suitable for sizing;sweet potato starch is suitable for hanging paste,but not suitable for cornstarch.
作者
赵美丽
ZHAO Meili(Yangzhou University Yangzhou,Jiangsu 225000)
出处
《现代农业研究》
2020年第9期118-119,共2页
Modern Agriculture Research
基金
扬州大学大学生科创基金项目(项目编号:x20190918)。
关键词
淀粉
上浆
挂糊
勾芡
理化性质
starch
sizing
hanging paste
cornstarch
physicochemical properties
