甘薯淀粉磷酸单酯的性能及对蛋糕品质影响的研究  

Studies on properties of sweet potato starch phosphate monoester and it effect on the cake quality

作　　者：吴卫国[1] 杨泌泉[1] 田梅[1] 

机构地区：[1]湖南农业大学食品科技学院食品工艺教研室,长沙410128

出　　处：《食品科学》1998年第1期5-8,共4页Food Science

摘　　要：对甘薯淀粉磷酸单酯的特性研究表明：甘薯淀粉经酯化后，粘度、持水性、持气泡性和糊的透明度都增大，糊化温度降低，冻融稳定性明显增强。将甘薯淀粉磷酸单酯应用于蛋糕生产中，可明显地改善蛋糕的品质。Properties of sweet potato starch phosphate monoester were studied. The results showed that theviscosity, holding capacity of moisture and foam, paste clarity of the esterified starch were increased, thegalati--nizating was decreased, and the freeze--thaw stability was increased significantly. Sweet potato starchphosephate moneester could improved the cake quality conspicousely.

关 键 词：淀粉 甘薯淀粉 酯化 蛋糕 磷酸单酯 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程] TS213.23[轻工技术与工程—食品科学与工程]