摘要
改性麦芽糊精因引入乙酰基功能性基团后,其溶液的稳定性、抗凝沉性、透明度和冻融稳定性提升,分子间氢键数量减少,分子链的极性改变,使其具有双亲特性。利用玉米淀粉为原料,通过间接法制备改性麦芽糊精,将其作为增稠剂用在低温肠中,改性精麦芽糊精的双亲特性使油脂、淀粉、水等材料有机融合,使低温肠的弹性及黏聚性增强,硬度下降,有效改善了低温肠的物性指标,当改性麦芽糊精加量10%、淀粉加量4%时效果最佳。
With the introduction of acetyl functional groups,the stability,anticoagulation,transparency and freeze-thaw stability of the modified maltodextrin solution were improved,the number of intermolecular hydrogen bonds was reduced,and the polarity of molecular chains was changed,which made it have amphiphilic characteristics.In this study,modified maltodextrin was prepared by indirect method using corn starch as raw material,and it was used as thickener in low temperature sausage,the amphiphilic characteristics of modified maltodextrin made the materials(such as oil,starch and water)organically mix to enhance the elasticity and cohesion of the low-temperature sausage and decrease the hardness and effectively improve the physical properties of the low-temperature sausage.The best effect was obtained when added modified maltodextrin was 10%and added starch was 4%.
作者
安鸿雁
赵国兴
梁颖超
李义
吴延东
曹雪
佟毅
AN Hong-yan;ZHAO Guo-xing;LIANG Ying-chao;LI Yi;WU Yan-dong;CAO Xue;TONG Yi(National Engineering Research Center for Maize Deep Processing,Changchun 130033,China)
出处
《当代化工》
CAS
2021年第11期2745-2748,共4页
Contemporary Chemical Industry
关键词
麦芽糊精
改性
冻融稳定性
酶法
低温肠
Maltodextrin1
Modification
Freeze-thaw stability
Enzymatic method
Low temperature sausage
