复合变性淀粉在速食冷冻面条中的应用研究  

Study on Application of Composite Modified Starch in Instant Frozen Noodle

作　　者：李艳民 王利利 王旭东 王小军 温贯虹 王博 高大伟 LI Yanmin;WANG Lili;WANG Xudong;WANG Xiaojun;WEN Guanhong;WANG Bo;GAO Dawei(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》2024年第7期24-27,32,共5页Farm Products Processing

摘　　要：为开发出一种实用性强,且能提高冷冻面条的抗冻性和复水性,有效改善面条品质的复合变性淀粉,先以冻融稳定性为考查指标,对马铃薯、玉米、木薯、蜡质玉米、小麦和豌豆等原料淀粉的冻融析水率分析检测,选出最佳原料(木薯淀粉);然后以木薯淀粉为原料,制备羟丙基二淀粉磷酸酯、羟丙基淀粉、醋酸酯淀粉、乙酰化二淀粉磷酸酯等不同变性方式的变性淀粉,以冻融稳定性和保水性为考查指标,选出最适宜的2种不同变性方式的产品(木薯羟丙基淀粉和木薯醋酸酯淀粉);以不同取代度为考核指标(羟丙基含量和乙酰基含量),试验制备不同取代度的木薯羟丙基淀粉和木薯醋酸酯淀粉,从而确定产品工艺;最后通过应用试验确定复合变性淀粉的最佳复配比例,即在速食冷冻面条中的添加系数。The purpose of this study was to develop a practical,and could improve the freezing resistance and rehydration of frozen noodles,effectively improve the quality of composite modified starch noodles.The freeze-thaw stability of potato starch,corn starch,tapioca starch,waxy corn starch,wheat starch and pea starch was analyzed,choose the best raw material(cassava starch);then took cassava starch as raw material,preparation of cassava hydroxypropyl distarch phosphate,cassava hydroxypropyl starch,cassava acetate starch,cassava acetylated distarchphosphate and other modified starch,the freeze-thaw stability and water-holding capacity were used as the indexes to select the two most suitable products(cassava hydroxypropyl starch and cassava acetate starch)with different denaturation methods then,the hydroxypropyl starch and cassava acetate starch with different degree of substitution were prepared by taking different degree of substitution as the evaluation index(hydroxypropyl content and acetylcontent),so as to determine the product technology.Finally,the best proportion of compound modified starch was determined by experiment,that was,the adding coefficient in the instant frozen noodle.

关 键 词：复合变性淀粉 冷冻面条 乙酰基 羟丙基 

分 类 号：Q51[生物学—生物化学]