糯米淀粉质无蛋沙拉酱工艺及流变学性质研究  

Study on the production of salad dressing from waxy rice starch and rheological property

作　　者：马晓军[1] 孙慧敏[1] 

机构地区：[1]江南大学食品学院食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《食品工业科技》2009年第1期75-78,共4页Science and Technology of Food Industry

基　　金：国家科技支撑计划专项经费支持项目(2006BAD05A01)

摘　　要：以预糊化羟丙基交联糯米淀粉、辛烯基琥珀酸糯米淀粉酯(实验室自制)为原料,以50%左右的油量为前提,依次通过单因素和正交实验确定产品的基本配方(室温制备)。得到的最佳配方为:预糊化糯米淀粉添加量为16g、辛烯基琥珀酸糯米淀粉酯为14g、色拉油为400g、水(包括白醋20g)为170g。并对产品进行流变学分析,得出该性质产品属于非牛顿流体,是一种黏弹性体。The pre-gelatinized cross-linked hydroxypropylated waxy rice starch and the OSA modified waxy rice starch were used as materials, and about 50% oil was used as the precondition. The optimal composition of individual ingredient was determined by the orthogonal test.The best formula was as follows： pre-gelatinized cross -linked hydroxypropylated waxy rice starch 16g, OSA modified waxy rice starch 14g,water（20g white vinegar was also included）170g,oil 400g.The texture and rheology of the salad dressing were also discussed, and the results were that the salad dressing was a non-Newtonian fluids and was viscoelasticity.

关 键 词：变性淀粉 沙拉酱 质构 流变 

分 类 号：TS236[轻工技术与工程—粮食、油脂及植物蛋白工程]