马铃薯酯化淀粉的制备及其在速冻水饺中应用研究  

A study on preparation of esterified potato starch and its application in quick frozen dumplings

作　　者：张陈云[1] 王娜[1] 任小青[1] 

机构地区：[1]天津农学院,天津300384

出　　处：《粮食与饲料工业》2010年第7期29-31,34,共4页Cereal & Feed Industry

摘　　要：选用马铃薯淀粉为原料,乙酸酐为酯化剂,制备酯化变性淀粉。探讨反应温度、反应pH值、乙酸酐用量和反应时间等因素对其酯化反应效率的影响,以乙酰基含量为指标,通过正交试验确定了马铃薯酯化的最佳工艺条件为:温度25℃,pH 9,添加6%乙酸酐,反应1 h。此条件下制备的醋酸酯淀粉黏度稳定性和冻融稳定性都优于原淀粉,在速冻水饺中添加4%马铃薯酯化淀粉,应用效果较好。Esterified and modified starch was prepared from potato starch as the raw material and taking anhydride as the esterifying agent. At the same time, the effects of reaction temperature, pH value, dosage of acetic anhydride and reaction time on esterification efficiency were discussed. Considering acetyl content as the indicator, the optimal process conditions for potato esterification were determined through orthogonal test as following： temperature 25℃, pH 9, additive amount of acetic anhydride 6G and reaction time 1 h. The viscosity stability and freezing-thawing stability of acetate starch prepared under these conditions were both better than those of the original starch. The application effect of adding 4 % esterified potato starch into the quick frozen dumplings was comparatively better.

关 键 词：马铃薯淀粉 乙酸酐 酯化 变性淀粉 速冻水饺 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程] TS210[轻工技术与工程—食品科学与工程]