磷酸单酯变性淀粉在绿豆凉粉中的应用研究

Study on the application of phosphate monoester modified starch in mung bean jelly

经过单因素实验和正交实验,研究绿豆淀粉与水的比例、添入明矾的量以及变性淀粉的量并检测淀粉的糊化度,以研究加入变性淀粉后,凉粉的抗老化性能。最后确定产品的最佳配方为A2B3C3D1:即绿豆淀粉50g,水225mL,明矾0.35g,变性淀粉5g;制得的成品形态美观,色泽良好,晶莹透亮,软硬适度,口感润滑;并且其货架期可延长到5d。

By the single factor experiment and the orthogonal experiment, proportion of the mung bean starch and the water, the amount of alum and content of the modified starch were studied and degree of starch gelatinization was determined in order to studied anti-aging properties of the jelly after joined the modified starch in this article. Finally the best formula were determined that： mung bean starch was 50g, water was 2.2.5mL, alum was 0.35g, modified starch was 5g.Finished product shape was artistic,good color, transparent crystal luster, soft and hard medium, and the feeling in the mouth was lubricate.The shelf life of finished product can extend for 5 days.