| 6种变性淀粉在可吸性糊状食品中的应用 |
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| 引用本文： | 崔寅,阮美娟,苏宝玲.6种变性淀粉在可吸性糊状食品中的应用[J].粮食与饲料工业,2011,12(10). |
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| 作者姓名： | 崔寅 阮美娟 苏宝玲 |
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| 作者单位： | 天津科技大学食品工程与生物技术学院,天津,300457 |
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| 摘 要： | 讨论了6种变性淀粉对可吸性糊状食品的析水率、抗老化性、稳定性和口感的影响。结果表明:添加糊精以及羟丙基淀粉的产品稳定性较差,醋酸酯马铃薯淀粉以及羟丙基二糯玉米淀粉磷酸酯的析水率较高,而羟丙基二木薯淀粉磷酸酯能改善产品的稳定性、口感和抗老化性,适用于可吸性糊状食品。
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| 关 键 词： | 变性淀粉 黏度 析水率 可吸性糊状食品 |
Application of six kinds of modified starch in sucked paste food |
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| Cui Yin,Ruan Meijuan,Su Baoling.Application of six kinds of modified starch in sucked paste food[J].Cereal & Feed Industry,2011,12(10). |
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| Authors: | Cui Yin Ruan Meijuan Su Baoling |
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| Affiliation: | Cui Yin,Ruan Meijuan,Su Baoling (College of Food Engineering and Biotechnology,Tianjin University of Science & Technology,Tianjin 300457,China) |
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| Abstract: | The effect of six kinds of modified starch on syneresis rate,aging resistance,stability and taste of the sucked paste food was discussed.The results indicated that: the product with dextrin and hydroxypropyl starch had inferior stability;Acetate potato starch and dihydroxypropyl waxy maize starch phosphate had higher syneresis rate;Dihydroxypropyl cassava starch phosphate improved the stability,taste and aging resistance of the product,which was more suitable for the sucked paste food. |
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| Keywords: | modified starch viscosity syneresis rate sucked paste food |
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