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淀粉类对低温乳化香肠品质的影响 总被引:2,自引:3,他引:2
以鸡肉和猪肉为主要原料,采用肥瘦肉分离斩拌法制备低温乳化香肠,研究原淀粉及其变性淀粉对低温乳化香肠保水保油性、质构和感官品质的影响。结果表明:在7种淀粉中,添加原淀粉如玉米淀粉和木薯淀粉的乳化肠保水保油性最差,而添加玉米交联酯化淀粉和木薯交联淀粉(SH50)的乳化香肠的保水保油性最好;对低温乳化香肠质构改善作用最优的为木薯交联淀粉(SH50),其次为玉米交联酯化淀粉、马铃薯醋酸酯化淀粉(P0170)、木薯醋酸酯化淀粉(T0170)、木薯淀粉、玉米淀粉、复合变性淀粉(DURAT010)。添加木薯交联淀粉(SH50)的乳化香肠感官评分最高。 相似文献
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Megumi Miyazaki Tomoko Maeda Naofumi Morita 《European Food Research and Technology》2008,227(2):503-509
Rheological properties of dough and bread quality of frozen dough-bread containing 18.4% of hydroxypropylated (HTS), acetylated
(ATS), and phosphorylated cross-linked (PTS) tapioca starch with different degrees of modification and 1.6% of dried powdered
gluten were compared to the same amount of native tapioca starch (NTS) or wheat flour-bread. Doughs substituted with native
or modified tapioca starches had the same mixing tolerance as 100% wheat flour. The dough was frozen and stored for 1 week
at −18°C, and thawed (one freeze-cycle). The amount of freezable water in the dough substituted with native or modified tapioca
starches was not significantly different from that of wheat flour. Frozen dough-bread substituted with highly modified HTS
(degree of substitution; DS 0.09–0.11) retarded bread staling, while lowly modified HTS (DS 0.06–0.07) or ATS (DS 0.02–0.04),
and PTS (0.004–0.020% phosphoryl content) substitution fastened bread staling as compared with frozen dough-bread baked from
wheat flour. The breadcrumbs containing HTS and ATS felt tacky, whereas the bread containing PTS was dry feel. HTS and ATS
swelled and collapsed easily during heating, while PTS was difficult to swell and disperse as compared with NTS, therefore
the gelatinization properties seemed to affect the texture of bread. Breadcrumb containing HTS showed small firmness during
storage, and highly modified HTS-h (DS 0.1) was the smallest. This means highly hydroxypropylated tapioca starch significantly
retards bread staling. Staling properties and texture of frozen dough-bread with various tapioca starches were the same as
conventional bread baked with the same amount of tapioca starches. These results suggest that a one freeze–thaw cycle and
a 1-week frozen period do not change characteristics of starch, gelatinization and retrogradation properties as compared with
the conventional method, and the highly modified HTS-h is prominent anti-staling food-stuff in frozen dough. 相似文献
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ABSTRACT: The functional properties of 4 binders, namely corn starch, wheat semolina, wheat flour, and tapioca starches, were evaluated to improve the quality of buffalo meat nuggets processed in retort pouches at F0 12.13. Incorporation of corn starch in buffalo meat nuggets produced more stable emulsion than other binders used. Product yield, drip loss, and pH did not vary significantly between the products with different binders. Shear force value was significantly higher for product with corn starch (0.42 ± 0.0 Kg/cm3) followed by refined wheat flour (0.36 ± 0.010 Kg/cm3), tapioca starch (0.32 ± 0.010 Kg/cm3), and wheat semolina (0.32 ± 0.010 Kg/cm3). Type of binder used had no significant effect on frying loss, moisture, and protein content of the product. However, fat content was higher in products with corn starch when compared to products with other binders. Texture profile indicated that products made with corn starch (22.17 ± 2.55 N) and refined wheat flour (21.50 ± 0.75 N) contributed firmer texture to the product. Corn starch contributed greater chewiness (83.8 ± 12.51) to the products resulting in higher sensory scores for texture and overall acceptability. Products containing corn starch showed higher sensory scores for all attributes in comparison to products with other binders. Panelists preferred products containing different binders in the order of corn starch (7.23 ± 0.09) > refined wheat flour (6.48 ± 0.13) > tapioca starch (6.45 ± 0.14) > wheat semolina (6.35 ± 0.13) based on sensory scores. Histological studies indicated that products with corn starch showed dense protein matrix, uniform fat globules, and less number of vacuoles when compared to products made with other binders. The results indicated that corn flour is the better cereal binder for developing buffalo meat nuggets when compared to all other binders based on physico-chemical and sensory attributes. 相似文献
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'English' type fresh skinless sausages were prepared in which some of the meat (mutton, pork or beef) was replaced on a protein to protein basis by chickpea flour. The acceptability of mutton sausages containing chickpea flour was not affected at levels of substitution up to 40%, whereas pork and beef sausages were significantly less acceptable at substitution levels above 30%. In all the sausages incorporation of chickpea flour led to increased cooking losses and softer textures. Incorporation of chickpea flour caused discoloration of the raw sausages which became more prominent during storage at 0°C. 相似文献
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ABSTRACT Potato and sweet potato starches and derivatives thereof were used to substitute part of the wheat flour in white salted noodle (WSN) manufacture. The quality of the WSN obtained was compared with the quality of WSN made from wheat flour only. When up to 20% of wheat flour was replaced by acetylated potato starch and acetylated sweet potato starches, the cooking loss of WSN decreased, while the softness, stretchability, and slipperiness increased significantly. Native and hydroxypropylated starches did not exhibit these effects. It can be concluded that the substitution of part of wheat flour with acetylated starches strongly affects noodle-making and final noodle quality, and starch substitution can be used to change the performance of a given wheat flour for noodle making in a desired way. 相似文献
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To enhance the binding and quality of enrobed buffalo meat cutlets (EBMC), a meat emulsion at 0%, 15%, 20% and 25% replaced the cooked meat in the formulation. Emulsion containing products had significantly higher moisture contents and texture scores compared to the control. Emulsion at 20% level could be incorporated in enrobed buffalo meat cutlets to enhance their quality. Addition of 1% egg white powder improved the quality of EBMC compared to control, while a 3% level had adverse effect on the sensory attributes despite giving higher product yield and lower shrinkage. Cutlets with refined wheat flour had significantly higher protein and fat contents. It had also higher acceptability followed by corn flour, potato starch and tapioca flour. TBARS of enrobed samples remained lower than controls throughout the storage period. Mesophilic count remained below log3cfu/g for both samples during storage. Uncoated products and enrobed products were acceptable up to 10th and 15th day, respectively. Enrobing of buffalo meat cutlets improved their acceptability and shelf life under refrigeration storage. 相似文献
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三种马铃薯复合变性淀粉对马铃薯面条的物性及品质的影响 总被引:1,自引:0,他引:1
将马铃薯全粉与面粉按不同比例配成混合粉以制作面条,并用马铃薯复合变性淀粉提升面条的品质;通过对不同比例混合粉糊化特性,面条断条率、烹调损耗、物性、烹调特性和感官评定的研究,得出制作面条的最优马铃薯全粉:面粉质量比和预糊化交联淀粉、氧化交联淀粉、酯化交联淀粉的添加量。结果表明,最优的质量比为20:80 (w/w);添加马铃薯复合变性淀粉对马铃薯面条的弹性、黏着性等都有显著影响(p<0.05);在烹调实验中,随着预糊化交联淀粉、氧化交联淀粉、酯化交联淀粉的增加,吸水率升高,当三者的添加量分别为5%、4%、5%时,浊度最低;感官评定实验中,当添加5%预糊化交联淀粉、4%氧化交联淀粉、6%酯化交联淀粉时,马铃薯面条的各指标评分之和最高,且分别为:31.2、33.1、34.6。从质构,烹调特性,感官特性等方面综合对比三种马铃薯复合变性淀粉对马铃薯面条的影响,得出6%酯化交联淀粉最适宜。 相似文献
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In order to evaluate effects of starches (corn starch, potato starch, and tapioca starch) on the characteristics of surimi–beef gels with microbial transglutaminase, the cooking loss, gel strength, color and rheological properties of samples were investigated. Results demonstrated that starches gave negative effects on the cooking loss of surimi–beef gels. The gel with corn starch had the highest cooking loss while that with tapioca starch showed the lowest value. The gel with potato starch obtained the highest gel strength. During the sol–gel transitions, surimi–beef complexes with 3% corn starch exhibited the highest storage modulus value, while that with 3% tapioca starch had the lowest one. The addition of starch caused the increase of L* values of surimi–beef gels. Results showed that the excessive amount of starch resulted in the decrease in gel strength of surimi–beef gels. 相似文献
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Valentine N'da Kouam Stephan Handschin Matthias Derungs Georges N'guessan Amani Batrice Conde‐Petit 《Starch - St?rke》2011,63(12):747-753
Starches isolated from yam varieties of Dioscorea alata and Dioscorea cayenensis‐rotundata species were prepared at different time–temperature conditions and characterised by DSC, amperometric iodine titration, light microscopy and rheology and compared to native and chemical modified tapioca starches. The observation by light microscopy showed different morphologies of the granules when heated above 100°C and the tendency for disintegration decreased in the order native tapioca starch > yam starch > modified tapioca starch. Differences between yam and tapioca starches were also revealed by DSC. Yam starch enthalpy is higher than tapioca starch, but the peak temperature is low. However, the significant differences between yam and the other tested starches were found in terms of their rheological behaviour. The viscosity of yam starch was very stable at high temperatures on the viscograph. With this property, yam starch can be used as thickening and gelling agent in food. 相似文献
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The viscoelastic and textural properties of freshly prepared and freeze-thawed sago starch–sugar gels were studied in comparison with other native starches from corn, wheat, tapioca, and potato. The gelatinisation and retrogradation properties of starches were studied using a DSC while the pasting properties of starch–sugar mixtures during the cooking period were studied using a starch pasting cell. The freeze-thaw stability of gels was evaluated by gravimetric measurements of the water of syneresis. The different starches gave properties which varied following to their botanical sources. High-amylose cereal starches (wheat and corn) produced harder gels, while low-amylose root starch (tapioca) produced softer gels. Sago and potato gels showed close similarities in their viscoelastic and textural characteristics. Although the freeze-thaw cycle greatly increased the viscoelasticity and hardness of these two gels, reheating at high temperature significantly reduced these negative effects and resulted in partial recovery of the gel structures. Sago starch produced gels with very low syneresis and high cohesiveness, implying its potential use as a gelling agent in the frozen food industries. 相似文献
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不同来源的淀粉制备淀粉磷酸单酯的性能及应用 总被引:4,自引:0,他引:4
本文比较了马铃薯淀粉、蜡质玉米淀粉、木薯淀粉、小麦淀粉及经磷酸化后产品的物理性能,着重研究了其粘度及糖、盐对其粘度的影响并比较了磷酸化对糊的透明度、冻融稳定性及其对发泡体系的影响,结果表明不同淀粉制得的淀粉磷酸单酯的性能有很大差别。在蛋糕中的应用试验表明,在蛋糕中添加淀粉磷酸单酯可以增加比容并延长其货架寿命。 相似文献
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为研究薯类淀粉种类对黄冈鱼面品质的影响,测定了红薯淀粉(SPS1、SPS2、SPS3)、马铃薯淀粉(PS)、木薯淀粉(CS)的理化性质、糊化特性、粒径、溶解度及膨胀度,分析了这些性质与鱼面品质之间的关系。结果表明:不同薯类淀粉的理化性质、糊化特性、粒径、溶解度及膨胀度均存在显著差异(P<0.05),红薯淀粉的糊化温度(78.37~79.97 ℃)最高,马铃薯淀粉的粒径、溶解度及膨胀度最大。不同薯类淀粉加工鱼面的质构特性、煮制品质、感官评价及色泽均存在显著差异(P<0.05)。红薯淀粉加工鱼面的硬度显著大于马铃薯淀粉、木薯淀粉(P<0.05),红薯淀粉中SPS3加工鱼面的硬度最大。马铃薯淀粉加工鱼面的拉伸强度、吸水率及煮制损失率最大。SPS2加工鱼面的感官评价最高,CS加工鱼面的最低。不同薯类淀粉加工鱼面干燥前的色泽在亮度、红绿值和白度上差异显著(P<0.05),但对鱼面干燥后的色泽影响并不明显。根据综合评分的大小对鱼面的品质进行排序为:SPS2>SPS1>SPS3>PS>CS。淀粉的糊化特性、直链淀粉含量、粒径与鱼面的品质具有显著的相关性(P<0.05)。 相似文献
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变性淀粉对速冻水饺质量的影响 总被引:2,自引:0,他引:2
分析不同原料(蜡质玉米淀粉、木薯淀粉和马铃薯淀粉)制备的羟丙基淀粉的性能,并将羟丙基蜡质玉米淀粉,羟丙基木薯淀粉和羟丙基马铃薯淀粉分别添加到面粉中,研究其对速冻水饺品质的影响。实验表明:变性淀粉添加量为3%~4%(以面粉干基计),面团含水量为44%~45%时,速冻水饺的冷藏稳定性最好。其中添加羟丙基蜡质玉米淀粉在减少速冻水饺的冻裂率,改善速冻水饺的透明度、光泽和色泽方面效果最明显。 相似文献
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采用马铃薯醋酸酯淀粉、马铃薯羟丙基淀粉、辛烯基琥珀酸淀粉钠和醋酸酯木薯淀粉等4种变性淀粉,按5%、10%、15%的比例分别添加到水晶饺子皮原料粉(小麦淀粉:玉米淀粉=3:1)中,进而对新混合粉制成的水晶饺子皮及速冻水晶饺子进行物理指标的测定和分析,结果表明:与空白组相比,含有马铃薯醋酸酯淀粉的混合粉制成的水晶饺子皮,其蒸煮损失降低、透明度升高、生饺子皮亮度增加、熟饺子皮的硬度和咀嚼性升高,其制成的水晶饺子冻裂率显著降低,冻裂率最低且为0%,总体而言,在这四种变性淀粉中,添加量为15%的马铃薯醋酸酯淀粉能够综合提升水晶饺子皮的品质,最适合应用于水晶饺子皮中。 相似文献
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A. A. BUSHWAY P. R. BELYEA R. H. TRUE T. M. WORK D. O. RUSSELL D. F. McGANN 《Journal of food science》1982,47(2):402-404
Potato starch and flour were examined as possible constituents in frankfurter formulations. Frankfurters manufactured with 3% potato starch or 1.5% potato starch plus 1.5% potato flour in place of 3% wheat flour normally used as a binder, and stored at 4–5°C for 28 days did not differ significantly in percent shrink, water, protein, fat, ash or salt. Residual nitrite levels decreased during the storage period. Total plate counts reflect residual nitrite levels since the frankfurters (3% starch) with the lowest nitrite concentration also had the greatest number of bacteria (6.4 × 106/g) on day 28. Frankfurters formulated with 1.5% potato starch plus 1.5% potato flour were rated more tender and more juicy than those made with 3% potato starch (P≤0.05 and P≤0.01) and 3% wheat flour (P≤0.01 and P≤0.01), respectively. Fresh potato starch and wheat flour franks did not differ from each other in either characteristic but after one week's storage the potato starch samples were rated more tender (P≤0.05) and more juicy (P≤0.01). Less force was required to shear the frankfurters formulated with 3% potato starch. 相似文献
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Combination effect of irradiation and low temperature cooking on starch digestibility has been investigated as a basic research for application of radiosterilization on starch fermentation. The digestion of corn starch by glucoamylase after cooking at low temperature was enhanced by γ-irradiation and the required cooking temperature was decreased from 75-80°C to 65°C by 25 kGy. Gelatinization of starches except tapioca starch was enhanced by irradiation and it corresponds to the digestibility. The digestibility of potato starch which has a high viscosity was especially enhanced at low temperature cooking because the viscosity was markedly decreased by irradiation. These results show that the irradiation of starches is useful not only for the sterilization of fermentation broth but also for the enhancement of digestion. 相似文献
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The dynamic rheological properties of blends of rice flour (RF) with six different commercial starches (sweet potato starch, potato starch, tapioca starch, waxy corn starch, hydroxypropylated potato starch, and hydroxypropylated tapioca starch) were evaluated. The magnitudes of storage modulus (G′) of all blend samples were higher than those of loss modulus (G′′) over most of the frequency range (0.63–62.8 rad · s−1). In general, the dynamic moduli results of all blend samples showed that changes in G′ values were relatively greater than changes in G″ values after adding the starches when compared to RF. tan δ (ratio of G′′/G′) values (0.21–0.22) of the RF‐potato starch and RF‐hydroxypropylated potato starch blends were much lower than those (0.25–0.33) of other blends and RF, indicating that there is a more pronounced synergistic effect on the elastic properties of RF‐starch blend systems in the presence of potato starches. 相似文献