变性淀粉对速冻米面制品的影响  

Influence of Modified Starch on the Quick-Frozen Rice and Flour Products

作　　者：米佳[1] 梁艳[1] 李桂华 檀琮萍[1] 崔波[1] 

机构地区：[1]齐鲁工业大学食品科学与工程学院,山东济南250353 [2]山东省饲料质量检验所,山东济南250022

出　　处：《齐鲁工业大学学报》2015年第2期42-44,共3页Journal of Qilu University of Technology

基　　金：山东省高等学校科技计划项目(J11LC12)

摘　　要：变性淀粉是将天然淀粉经过改性后得到的一类淀粉衍生物,性能优异。速冻米面制品一般需要经过预冷、冷冻、冷藏和使用前的解冻过程,这个过程伴有复杂的流体与固体之间的相互转换。经常将少量的化学改性淀粉作为一种改良剂添加到速冻米面制品中,从而缓解淀粉老化,降低烹煮损失,提高储存质量和感官品质。Modified starch is a series of derivatives obtained after the denaturation of natural starch, and has excellent performance. Quick frozen rice and flour products generally need to go through the pre- cooling,frozen, refrigerated and thaw process before using, this process is accompanied by the mutual conversion between complex fluids and solids. Several chemically modified starch was usually used as quality improver adding in the frozen food to relieve the starch retrogradation and reduce cooking loss and improve the quality of store and sensory.

关 键 词：关键词:变性淀粉 速冻米面制品 速冻水饺 速冻汤圆 

分 类 号：TS202.3[轻工技术与工程—食品科学]