复配型变性淀粉对玉米粉速冻饺子抗冷冻特性的研究  

Study on the Effect of Compound Modified Starch on the Freezing-resistance of Quick-frozen Corn Meal Dumplings

作　　者：郑贵臣 冷进松[2] 余平[2] 

机构地区：[1]长春大成实业集团发展有限公司,吉林长春130062 [2]吉林工商学院食品工程分院,吉林长春130062

出　　处：《安徽农业科学》2012年第23期11823-11826,共4页Journal of Anhui Agricultural Sciences

摘　　要：[目的]改善玉米特强粉食品加工性能,实现玉米粉产品具有较强的抗冷冻性能。[方法]以玉米粉速冻饺子冻裂率为评价指标,研究了以蜡质玉米磷酸脂淀粉、蜡质玉米磷酸酯化交联淀粉、蜡质玉米预糊化淀粉为原料,按一定比例复配来提高玉米特强粉抗冷冻性能,利用Design-Expert 7.0分析峰值冻裂率,并建立多元线性回归方程,利用方程推测提高玉米特强粉抗冷冻性的几种淀粉的复配比例。[结果]确定3种淀粉的最佳复配参数为磷酸酯添加量为0.8%,磷酸酯交化交联淀粉为0.4%,预糊化淀粉添加量为3%,加水量为41%,其冻裂率可以下降到0.8%。[结论]响应面回归分析能够更准确地指明最佳控制条件,得到玉米粉速冻产品抗冻性的最佳复配工艺条件。[Objective]To improve the processing performance of strong maize powder,so as to realize the strong freezing-resistance of quick-frozen corn meal products.[Method]With the cracking rate of quick-frozen dumplings as the evaluation index,the waxy corn phosphate starch,waxy corn phosphate cross-linked starch and waxy ester pregelatinized corn starch were compounded together according to a certain proportion to improve the freezing-resistance of special strong maize powder.Using the Design-Expert 7.0,the peak frozen cracking rate was analyzed,and a multiple linear regression equation was established to deduce the compound ratios of the three types of starch.[Result]The best compound parameters were 0.8% phosphate,0.4% phosphate cross-linked starch,3% pregelatinized corn starch and 41% water,thus the cracking rate could be reduced to 0.8%.[Conclusion]The response surface methodology can accurately point out the best control conditions,and conclude the best compounding parameters of strong freezing-resistant quick-frozen corn meal dumplings.

关 键 词：蜡质玉米淀粉 Design-Expert 7.0 抗冷冻性 冻裂率 

分 类 号：S513[农业科学—作物学]