辛烯基琥珀酸淀粉酯在速冻水饺中的应用  

Effects of Respective Additions of Octenyl Succinic Anhydride Modified Starches from Different Sources on Physical Properties of Flour and Textual and Sensory Properties of Processed Quick-frozen Dumpling Wrappers

作　　者：宋晓燕[1] 李真[1] 杨念[1] 艾志录[1] 

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002

出　　处：《食品科学》2010年第17期182-185,共4页Food Science

基　　金：河南省教育厅自然科学研究计划项目(2008B550004);河南农业大学重点学科项目

摘　　要：采用黏度速测仪和分光光度计测定糯玉米淀粉和大米淀粉辛烯基琥珀酸酐改性前后糊的性质,并将其按照不同比例分别添加到面粉中,研究其对速冻水饺品质的影响。结果表明:辛烯基琥珀酸酐改性使糯玉米淀粉和大米淀粉糊的透明度提高、凝沉性降低、冻融稳定性得到改善。添加不同比例的糯玉米辛烯基琥珀酸淀粉酯和大米辛烯基琥珀酸淀粉酯可增大面粉的黏度,提高饺子皮的硬度、弹性和咀嚼性(P<0.05);其中添加5%预糊化糯玉米辛烯基琥珀酸淀粉酯的饺子冻裂率最低,并且饺子的色泽、透明度、韧性和细腻度最好。The pasting properties of native and octenyl succinic anhydride （OSA） modified waxy corn and rice starches were determined.The two OSA modified starches were separately added to flour in different proportions,and their effects on quickfrozen dumpling wrappers processed were also investigated.The results showed that OSA modified waxy corn and rice starches had higher paste clarity,lower retrogradation and better freeze-thaw stability than their respective native counterparts.Additions of both OSA modified starches could result in increases in flour viscosity and dumpling wrapper hardness,springiness,chewiness （P〈0.05）.Dumpling wrappers with 5% pregelatinized OSA modified corn starch had the lowest cold cracking rate and the best sensory quality （eg.colour and lustre,transparency,toughness and mouthfeel）.

关 键 词：辛烯基琥珀酸淀粉酯 速冻水饺 冻裂率 感官评定 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]