玉米羧甲基淀粉对馒头品质及老化特性的影响  

Effects of Addition of Carboxymedthyl Corn Starch on Quality and Aging Properties of Chinese Mantou

作　　者：苏东民[1] 李浩[1] 马荣琨[1] 苏东海[2] 李里特[1,3] 

机构地区：[1]河南工业大学粮油食品学院,郑州450001 [2]北京电子科技职业学院,北京100029 [3]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《粮食加工》2009年第4期47-51,共5页Grain Processing

基　　金：河南省重点科技攻关项目(0523011000);北京市自然科学基金项目(5093026)

摘　　要：以甲醇为溶剂制备玉米羧甲基淀粉,将玉米羧甲基淀粉添加到馒头粉中,研究了玉米羧甲基淀粉对馒头品质及老化特性的影响。结果表明:添加玉米羧甲基淀粉使馒头比容降低、色泽变暗,馒头的感官评分降低,但添加适量的羧甲基淀粉能显著改善馒头的内部组织结构。当添加量为0.5%时,玉米羧甲基淀粉能有效地抑制馒头的老化。Carboxymethyl starch has been prepared by methanol medium method,using corn starch as material.The effects of addition of carboxymethyl corn starch on quality and aging properties of Chinese Mantou were investigated.The results showed that the specific volume of Mantou was reduced and the color was dark which reduced the sensory of Mantou by adding carboxymethyl corn starch.But the texture of Mantou was improved obviously by suitable addition.When the addition of carboxymethyl corn starch is 0.5%,the aging was effectively postponed.

关 键 词：玉米羧甲基淀粉 馒头 品质 老化 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]