蜡质玉米变性淀粉对番茄沙司储藏稳定性的影响研究  

Effect of Waxy Corn Modified Starch on Storage Stability of Tomato Sauce

作　　者：范力艺 武丽达 杨小凡 田博 代建军 田颖 李义 FAN Liyi;WU Lida;YANG Xiaofan;TIAN Bo;DAI Jianjun;TIAN Ying;LI Yi(COFCO Biotechnology Co.,Ltd.,Bengbu 233010,China;COFCO Nutrition and Health Research Institute Co.,Ltd.,Bejing 102209,China;COFCO Rongshi Biotechnology Co.,Ltd.,Shanghai 201500,China;Jilin COFCO Biochemical Co.,Ltd.,Changchun 130022,China;COFCO Bio-Energy(Gongzhuling)Co.,Ltd.,Gongzhuling 136100,China)

机构地区：[1]中粮生物科技股份有限公司,安徽蚌埠233010 [2]中粮营养健康研究院有限公司,北京102209 [3]中粮融氏生物科技有限公司,上海201500 [4]吉林中粮生化有限公司,吉林长春130022 [5]中粮生化能源(公主岭)有限公司,吉林公主岭136100

出　　处：《食品科技》2022年第8期227-234,共8页Food Science and Technology

摘　　要：文章对比了蜡质玉米淀粉、蜡质玉米羟丙基二淀粉磷酸酯、蜡质玉米乙酰化二淀粉磷酸酯添加于番茄沙司后对其加工与储藏稳定性的影响,在加工稳定性方面蜡质玉米羟丙基二淀粉磷酸酯与蜡质玉米乙酰化二淀粉磷酸酯效果相似,均优于蜡质玉米淀粉;储存稳定性方面,蜡质玉米羟丙基二淀粉磷酸酯优于另外2种淀粉,即应用响应面实验筛选出蜡质玉米羟丙基二淀粉磷酸酯为番茄沙司的最佳增稠稳定剂,设计响应面偏差值对比实验,制作出与市售番茄沙司配方接近的实验级番茄沙司,确定了番茄沙司的配方组成。This article compares the effects of waxy corn starch,waxy corn hydroxypropyl starch phosphate ester,waxy corn acetylated starch phosphate ester added to tomato sauce on the processing and storage stability,the influence of waxy corn hydroxypropyl starch phosphate ester on machining stability and waxy corn acetylated starch phosphate ester was similar to that of all is better than that of waxy corn starch;Storage stability aspect,hydroxypropyl waxy maize starch phosphate ester 2 was better than the other two kinds of starch,namely hydroxypropyl waxy maize starch phosphate ester screened response surface experiment was best thickening stabilizer for tomato sauce,and the response surface deviation value comparison experiment was designed,the experimental grade tomato sauce which was close to the commercial tomato sauce formula was made,and the formula composition of tomato sauce was determined.

关 键 词：蜡质玉米变性淀粉 稳定性 响应面 番茄沙司 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]