磷酸单酯淀粉在蒸饺中的应用研究  

Research on the Application of Starch Phosphate Monoester in Steamed Dumplings

作　　者：霍增魁[1] 李光磊[2] 

机构地区：[1]新乡职业技术学院,河南新乡453006 [2]河南科技学院食品学院,河南新乡453003

出　　处：《现代食品科技》2012年第7期845-846,844,共3页Modern Food Science and Technology

基　　金：河南科技学院博士基金资助项目(06014);河南科技学院青年骨干教师资助项目(200707)

摘　　要：利用正交试验设计方法,研究了磷酸单酯淀粉对蒸饺皮品质的影响。结果表明:磷酸单酯淀粉是对汤圆品质影响最大的因素,其次是加水量、水温。其优化工艺参数为磷酸单酯淀粉用量为7%(以小麦面粉计),水温为95℃,水的添加量为65%(以小麦面粉计)。Effects of the starch phosphate monoester on the steamed dumplings wrappers were investigated by orthogonal experimental design. The results showed that the starch phosphate monoester was the most significantly influential factor fo the quality of steamed dumplings wrappers, followed by water addition and water temperature. The optimal technical parameters for preparation of steamed dumplings wrappers were phosphate monoester starch 7% （count as wheat flour）, water temperature 95℃, and water addition65%（count as wheat flour）.

关 键 词：磷酸单酯淀粉 蒸饺皮 应用 

分 类 号：TS235[轻工技术与工程—粮食、油脂及植物蛋白工程]