淀粉磷酸单酯对虾饺皮透明度的影响研究  

Influence of starch phosphate monoester on shrimp dumpling skin transparency

作　　者：焦云鹏[1] 

机构地区：[1]江苏食品职业技术学院,淮安223003

出　　处：《食品科技》2012年第10期216-219,共4页Food Science and Technology

摘　　要：广式面点虾饺是以外观晶莹透明,馅心鲜嫩可口而闻名中外的面点食品,在皮料制作中加入不同比例同一取代度的淀粉磷酸单酯和加入同一比例不同取代度的淀粉磷酸单酯分别制成糊状液和成品虾饺,通过单因素实验检测糊状液的透光率,排序检验法鉴定成品间透明度的显著差异,从而得出淀粉糊状液的透明度与虾饺成品的透明度有正相关关系,同时也说明淀粉磷酸单酯显著提高了虾饺皮的透明度,且随着取代度的增加,其效果越显著。Cantonese pastry shrimp dumplings are very popular foods in Chinese and foreign with transparent crystal appearance, fresh delicious filling. The same substitution degrees and the different proportion starch phosphate monoester （SPM） or the different substitution degrees and the same proportion SPM were added to the dumpling skin. the positive correlation relationship of SPM and shrimp dumplings transparency were obtained in the dumpling wrapper making. SPM changed the gelatinization degree and transparency of dumpling wrapper through the single factor experiment detection and sorting test method. The substitution degree of SPM was higher, and improvement effect was better.

关 键 词：虾饺 淀粉磷酸单酯 糊化 透明度 

分 类 号：TS202.3[轻工技术与工程—食品科学]