油炸专用改性淀粉的制备及理化特性分析  

Preparation of Modified Starch for Frying and Analysis of Physicochemical Characteristics

作　　者：郭希娟[1] 刘莹 李艳青[1] 陈洪生[1] 韩齐 GUO Xi-juan;LIU Ying;LI Yan-qing;CHEN Hong-sheng;HAN Qi(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319,China)

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《中国调味品》2024年第1期74-77,共4页China Condiment

基　　金：黑龙江八一农垦“三纵”基础培育(自然)项目(ZRCPY202109)。

摘　　要：以淀粉为主要原料,乳清蛋白粉、棕榈油为辅料进行改性处理,获得三元复合物,并对复合物的理化特性进行分析。结果显示,与普通淀粉相比,复合物在12 h贮藏期间提高了水分含量并降低了油脂含量;溶解度在贮藏前4 h有明显上升,之后逐渐下降,膨胀度也得到了改善,0℃时贮藏12 h后析水率下降了43.90%;复合物的破损值、回生值均显著低于普通淀粉。10℃时回生值下降了55.29%,破损值下降了31.00%。复合物提高了油炸用淀粉的贮藏稳定性。Using starch as the main raw material,whey protein powder and palm oil as the auxiliary materials for modification treatment,a ternary complex is obtained,and the physicochemical characteristics of the complex are analyzed.The results show that compared with common starch,the water content of the complex increases and the oil content of the complex decreases during 12 hours of storage.The solubility increases obviously in the first 4 hours of storage,and then decreases gradually,the degree of expansion is also improved.Meanwhile,the water precipitation rate decreases by 43.90%after 12 hours of storage at 0℃.The damage value and retrogradation value of the complex are significantly lower than those of common starch.At 10℃,the retrogradation value decreases by 55.29%and the damage value decreases by 31.00%.The complex improves the storage stability of starch for frying.

关 键 词：油炸 淀粉改性 理化特性 回生 

分 类 号：TS235.9[轻工技术与工程—粮食、油脂及植物蛋白工程]