预糊化羟丙基淀粉的制备及其在冷冻面条中的应用  

PREPARATION OF PRE-GELATINIZED HYDROXYPROPYL STARCH AND ITS APPLICATION IN FROZEN NOODLES

作　　者：郭玉[1] 吕莹果[1] 陈洁[1] 高雪梅[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2013年第1期41-46,共6页Journal of Henan University of Technology：Natural Science Edition

摘　　要：以羟丙基木薯淀粉为原料,制备适于冷冻面条的预糊化羟丙基淀粉.采用正交试验,以冻融析水率和糊化度为指标,优化了预糊化工艺,得到最佳工艺条件为:糊化温度95℃、糊化时间3 h、淀粉浆质量分数5%、淀粉浆pH值为8.其冻融析水率45.74%,糊化度39.55%.将最佳条件下制得的预糊化羟丙基淀粉按1%的量添加到冷冻面条中,冷冻一周后,冷冻面条感官、色泽和质构品质均比空白效果好,溶出率与空白相比降低0.59%.In this paper, pre-gelatinized hydroxypropyl starch for frozen noodles was prepared from hydroxypropyl tapioca starch. Taking frozen-thawed syneresis rate and gelatinization degree as indexes, we optimized the pre-gelatinization conditions by orthogonal experiment. The optimum pre-gelatinization conditions were as follows： gelatinization temperature 95 ℃, gelatinization time 3 hours, starch paste content 5%, and starch paste pH value 8. Under the optimum conditions, the frozen-thawed syneresis rate and the gelatinization degree were 45.74%and 39.55%, respectively. The frozen noodles were added with 1% pre-gelatinized hydroxypropyl starch prepared under the optimum conditions, and then frozen for one week. The results showed that the frozen noodles mixed with the pre-gelatinized hydroxypropyl starch were superior to the blank in the sensory quality, color and texture quality, and the dissolution rate was reduced by 0.59% in comparison with the blank.

关 键 词：冻融析水率 预糊化羟丙基淀粉 正交试验 冷冻面条 面条品质 

分 类 号：TS201.2[轻工技术与工程—食品科学]