醋酸酯木薯淀粉的特性及在速冻水饺中的应用

对木薯原淀粉和醋酸酯木薯淀粉的冻融稳定性、高温稳定性等性质进行比较。在面粉中添加0%、4%、6%、8%、10%的醋酸酯淀粉，对面团特性进行粉质测定；并将面团做成速冻水饺皮，对水饺皮的蒸煮损失、质构、感官等指标进行综合评价。结果表明，由于在木薯原淀粉中引入了乙酰基，醋酸酯淀粉具有较强的冻融稳定性和高温稳定性，对改善速冻水饺皮品质具有适用性。醋酸酯淀粉对速冻水饺皮蒸煮特性、质构特性等方面有明显的改良作用。最佳添加量为4%～6%。

Properties of Tapioca Acetyl Starch and Application in Quick-Frozen Dumplings

The physical properties (such as freeze-thaw stability and high-temperature stability) of tapioca starch and tapioca
acetyl starch were compared. The effect of modified starch on the quality of dough and quick-frozen dumpling wrappers
was studied by adding tapioca acetyl starch in different proportions (0%, 4%, 6%, 8% and 10%) to wheat flour and then
the indexes of quick-frozen dumplings including skin boiling loss, texture and sensory quality were analyzed. The results
showed that due to its acetyl groups, acetyl starch had better freeze-thaw stability and high-temperature stability so that it
could be applicable to improve the quality of quick-frozen dumplings. The texture and boiling property of quick-frozen
dumpling wrappers were significantly improved. The best result was achieved by addition of 4%–6% of acetyl starch.