摘要
糯玉米淀粉因独特的结构具有良好的冻融稳定性,在速冻食品中有着巨大的潜在利用价值,但原淀粉自身存在耐酸性、耐高温、耐剪切性较差等缺点,限制了其在食品工业中的应用。为了改善糯玉米淀粉的理化特性和加工性能,需要对原淀粉进行改性处理。概述了糯玉米淀粉常见的改性方法,介绍了糯玉米改性淀粉在速冻食品中的应用,并对糯玉米改性淀粉的研究现状和在速冻食品中的应用进行了分析和展望,为糯玉米改性淀粉在速冻食品中的应用提供一定的理论依据。
Waxy corn starch has good freeze-thaw stability due to its unique structure,it has great potential value in frozen food,but the original starch has its own shortcomings such as acid resistance,high temperature resistance and poor shear resistance,which limits its application in food industry.In order to improve the physical and chemical properties and processing properties of waxy corn starch.The original starch needs to be modified.This paper summarized the common modification methods of waxy corn starch,introduced the application of waxy corn modified starch in frozen food,and finally analyzed and prospected the research status and application of waxy corn modified starch in frozen food.It provided a theoretical basis for the application of waxy corn modified starch in frozen food.
作者
杨世雄
张玲
张雪梅
李雪
梁叶星
张欢欢
熊家艳
高飞虎
YANG Shixiong;ZHANG Ling;ZHANG Xuemei;LI Xue;LIANG Yexing;ZHANG Huanhuan;XIONG Jiayan;GAO Feihu(Chongqing Academy of Agricultural Sciences,Chongqing 401329,China;Chongqing Southwest China Normal University Press,Chongqing 400716,China)
出处
《农产品加工》
2021年第2期75-78,共4页
Farm Products Processing
基金
重庆市农业发展资金项目“乙酰化羟丙基糯玉米淀粉在速冻汤圆中的应用研究”(NKY-2020AC015)。
关键词
糯玉米
改性淀粉
速冻食品
研究进展
waxy corn
modified starch
frozen food
research progress
