变性淀粉与胶体复配使用对裹粉品质的应用效果研究  

Study on the Application Effect of Modified Starch and Gelatinous Combination on the Quality of Powder

作　　者：刘珍宇 蒲爱英 雒彤艳 朱彩玲 李艳民 谢晓驰 曹余 LIU Zhenyu;PU Aiying;LUO Tongyan;ZHU Cailing;LI Yanmin;XIE Xiaochi;CAO Yu(Gansu Fengshou Agricultural Technology Co.,Ltd.,Tianshui,Gansu 741020,China)

机构地区：[1]甘肃丰收农业科技有限公司,甘肃天水741020

出　　处：《农产品加工》2020年第5期16-18,共3页Farm Products Processing

摘　　要：对比4种不同变性淀粉对裹粉的应用效果。结果表明,木薯氧化羟丙基淀粉效果最好,木薯氧化淀粉、木薯羟丙基二淀粉磷酸酯、木薯羟丙基淀粉较好,木薯醋酸酯淀粉次之,且以面粉为主要原料,添加20%木薯氧化羟丙基淀粉、0.1%羧甲基纤维素钠(CMC)、0.1%魔芋精粉、0.1%明胶复配制作的裹粉应用效果最好,大大改善产品的外观、颜色及口感,减少了其他增稠剂的添加量,从而降低了成本,提高产品的产出率。This paper mainly studied the application of modified starch and colloidal compound in fried powder.The results showed that the cassava oxidation of hydroxypropyl denatured starch was the best,cassava oxidation,cassava hydroxypropyl dis-tarch phosphate,cassava hydroxypropyl,and cassava acetate were better,followed by cassava acetate.In addition,modified starch cassava oxidation hydroxypropyl 20%,0.1%carboxymethyl cellulose sodium(CMC),0.1%konjac powder,0.1%gelatin compound powder application was the best,greatly improved the appearance of the product,reduced the amount of other thickeners added,thus reduced costs and increasing the yield of products.

关 键 词：变性淀粉 木薯氧化羟丙基淀粉 木薯氧化淀粉 木薯羟丙基二淀粉磷酸醋 木薯羟丙基淀粉 木薯醋酸酯淀粉 胶体 酥脆 感官评价 

分 类 号：TS201.2[轻工技术与工程—食品科学]