磷酸酯改性淀粉的制备及在肉类中的应用

以糯玉米淀粉为原料,采用复合磷酸盐进行酯化,以取代度为指标,分别考察了pH、正磷酸盐添加量、磷酸盐配比、反应温度、反应时间对酯化的影响,并对其进行了优化,得到最佳工艺条件:糯玉米淀粉乳浓度40%,反应pH=5.5,正磷酸盐添加量37.5g,磷酸二氢钠与磷酸氢二钠的配比0.4,反应温度150℃,反应时间2h。将磷酸酯淀粉添加在火腿肠中时,其弹性、粘聚性、胶着性、咀嚼度等明显优于添加原淀粉的产品,其中取代度为0.1257,添加8%时最佳。

Preparation of the Starch Phosphate and Its Application in Meats

This paper works on the preparation of phosphate modified starch from waxy corn starch and the major factors affecting the esterification are investigated systematically.The suitable parameters for the preparation of phosphate modofied waxy corn starch are selected as follows:concentration of starch slurry 40%,pH of reaction system 5.5,37.5g of the adding orthophosphate,the ratio of disodium hydrogen phosphate and monometallic sodium orthophosphate was 0.4,reaction temperature 150℃,reaction time 2h.When dosage of the starch phosphate was 8% and the degree of substitution was 0.1257,the hardness,springness and cohesiveness were all satisfactory.