三种淀粉载体粉末酱油的性质对比研究

通过真空冷冻干燥技术制备粉末酱油,分别以原淀粉、多孔淀粉和颗粒状冷水可溶性多孔(GCWSM)淀粉作为载体,以淀粉的冷水溶解度、粘度、水解率及柠檬黄吸附量等性质和酱油的氨基态氮含量为评价指标,通过感官评定实验,确定制备粉末酱油的最适载体。使用差示量热扫描仪(DSC)研究粉末酱油制备过程中热力学特性的变化,结果表明:GCWSM淀粉的冷水溶解度和粘度分别为46.79%和205.8mPa·s,水解率和柠檬黄吸附量分别为32.7%和2.417mg/g;GCWSM淀粉制备的粉末酱油的氨基态氮含量达到0.487g/100mL;感官评定表明三种淀粉载体粉末酱油无显著性差异,GCWSM淀粉可以代替原淀粉和多孔淀粉制备粉末酱油;DSC结果显示粉末酱油中的GCWSM淀粉减弱了淀粉本身的糊化特性。 

Comparison of soy sauce powder produced with three kinds of starch

The native starch, porous starch and GCWSM starch were used as the carrier to prepare soy sauce powder by method of vacuum-freeze-dried technology, the starch solubility, viscosity and hydrolysis rate, content of citrine adsorption of starch and the amino nitrogen content of soy sauce were used as the evaluation index, the organoleptic evaluation experiment was conducted to determine the optimal carrier to prepare soy sauce powder. The thermodynamic properties variations of soy sauce powder prepared by different treated starches during their preparation were studied by differential scanning calorimeter. Results showed that the solubility and viscosity of GCWSM starch were 46.79% and 205.8mPa·s, respectively. The hydrolysis rate and the adsorption of citrine reached 32.7% and 2.417mg/g respectively. The amino nitrogen content of powder soy sauce prepared with GCWSM starch was 0.487g/100 mL. Sensory evaluation showed that there was no significant difference among three kinds of starch, soy sauce powder produced with original starch and porous starch could be replaced by GCWSM starch. DSC result showed that GCWSM starch reduced the gelatinization characteristics in soy sauce powder.