食品科学
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杨安琪，孔晓雪，郑铁松*
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YANG Anqi, KONG Xiaoxue, ZHENG Tiesong*
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摘要：
对木薯原淀粉和醋酸酯木薯淀粉的冻融稳定性、高温稳定性等性质进行比较。在面粉中添加0%、4%、6%、8%、10%的醋酸酯淀粉，对面团特性进行粉质测定；并将面团做成速冻水饺皮，对水饺皮的蒸煮损失、质构、感官等指标进行综合评价。结果表明，由于在木薯原淀粉中引入了乙酰基，醋酸酯淀粉具有较强的冻融稳定性和高温稳定性，对改善速冻水饺皮品质具有适用性。醋酸酯淀粉对速冻水饺皮蒸煮特性、质构特性等方面有明显的改良作用。最佳添加量为4%～6%。
关键词: 木薯淀粉, 醋酸酯淀粉, 面团特性, 速冻水饺皮, 冻融循环
Abstract:
The physical properties (such as freeze-thaw stability and high-temperature stability) of tapioca starch and tapioca acetyl starch were compared. The effect of modified starch on the quality of dough and quick-frozen dumpling wrappers was studied by adding tapioca acetyl starch in different proportions (0%, 4%, 6%, 8% and 10%) to wheat flour and then the indexes of quick-frozen dumplings including skin boiling loss, texture and sensory quality were analyzed. The results showed that due to its acetyl groups, acetyl starch had better freeze-thaw stability and high-temperature stability so that it could be applicable to improve the quality of quick-frozen dumplings. The texture and boiling property of quick-frozen dumpling wrappers were significantly improved. The best result was achieved by addition of 4%–6% of acetyl starch.
Key words: tapioca starch, acetyl starch, dough properties, quick-frozen dumpling wrapper, freeze-thaw cycle
中图分类号:
TS231
杨安琪，孔晓雪，郑铁松*. 醋酸酯木薯淀粉的特性及在速冻水饺中的应用[J]. 食品科学, doi: 10.7506/spkx1002-6630-201509011.
YANG Anqi, KONG Xiaoxue, ZHENG Tiesong*. Properties of Tapioca Acetyl Starch and Application in Quick-Frozen Dumplings[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201509011.
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链接本文: https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-201509011
https://www.spkx.net.cn/CN/Y2015/V36/I9/55
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