淀粉基食品乳化剂及其应用  

Starch- Based Food Emulsifier and Its Application

作　　者：方芳[1] 顾正彪[1] 洪雁[1] 李兆丰[1] 程力[1] 

机构地区：[1]江南大学食品学院食品科学与技术国家重点实验室,无锡214122

出　　处：《中国粮油学报》2014年第2期110-114,共5页Journal of the Chinese Cereals and Oils Association

基　　金：“十二五”国家科技支撑计划(2012BAD37B01);高等学校博士学科点专项(20100093110001);广东省产学研联合创新平台(2011A091000012)

摘　　要：淀粉基食品乳化剂具有原料来源广泛,成本低廉及配伍性好等优点,在食品工业中具有较为广泛的应用。综述了常用的6种淀粉基食品乳化剂(羧甲基淀粉、羟丙基淀粉、醋酸酯淀粉、淀粉磷酸酯钠、辛烯基琥珀酸淀粉酯以及β-环糊精)的两亲性、稳定性、表面活性、溶解性等与乳化性能相关的理化性质及其在米面制品、冷冻食品以及饮料中的应用,并从制备条件、性质、食用安全性和成本等方面分析了它们在制备和应用过程中存在的问题,最后对淀粉基乳化剂在食品工业中的应用前景进行了展望。Starch - based food emulsifiers have a widespread application for their wide sources of raw materials, low cost and good compatibility with other food ingredient. The amphipathy, stability, sufacitivity, dissolubility and other the physieochemical properties related to emulsifying properties and the applications of these six starch - based food emulsifiers （ as carboxymethylated starch, hydroxypropyl starch, acetylated starch, sodium starch phosphate, oc- tenyl suecinic anhydride starch and beta- cyclodextrin） in rice and flour products, frozen foods and beverage have been investigated. Their disadvantages in the aspects of preparation conditions, properties, food safety and cost dur- ing preparation as well as application also have been studied in the paper. The application prospect of starch - based food emulsifiers were contained in the study here descibed.

关 键 词：淀粉基食品乳化剂 乳化性质 米面制品 冷冻食品 饮料 应用 

分 类 号：TS23[轻工技术与工程—粮食、油脂及植物蛋白工程]