马铃薯羧甲基淀粉在冰淇淋及面粉中的应用研究  

Application Study on Addition of Carboxymethyl Potato Starch to Ice - cream and Flour

作　　者：徐忠[1] 张亚丽[1] 

机构地区：[1]哈尔滨商业大学化学中心,哈尔滨150076

出　　处：《食品科学》2002年第11期50-52,共3页Food Science

摘　　要：用乙醇溶剂法制备了马铃薯羧甲基淀粉,将马铃薯羧甲基淀粉加入到冰淇淋及面粉中,研究了冰淇淋的的膨胀率及组织结构变化以及面粉的粉质及拉伸特性。结果表明:马铃薯羧甲基淀粉能显著改善冰淇淋及面粉的品质特性。In the present investigation carboxymethyl potato starch has been prepared by the alcohol mediummethod and added respectively into ice - cream and flour for study both the expansion rate of ice - cream and its tissue strutural change and the Euality and stretch properties of flour have been studied. The results indicated that carboxymethyl starch could remarkabyl change the quality and properties fice - creams and flour.

关 键 词：品质改良 马铃薯 羧甲基淀粉 冰淇淋 面粉 应用 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS277[轻工技术与工程—食品科学与工程]