摘要
讨论了6种变性淀粉对可吸性糊状食品的析水率、抗老化性、稳定性和口感的影响。结果表明:添加糊精以及羟丙基淀粉的产品稳定性较差,醋酸酯马铃薯淀粉以及羟丙基二糯玉米淀粉磷酸酯的析水率较高,而羟丙基二木薯淀粉磷酸酯能改善产品的稳定性、口感和抗老化性,适用于可吸性糊状食品。
The effect of six kinds of modified starch on syneresis rate,aging resistance,stability and taste of the sucked paste food was discussed. The results indicated that： the product with dextrin and hydroxypropyl starch had inferior stability;Ace- tate potato starch and dihydroxypropyl waxy maize starch phosphate had higher syneresis rate;Dihydroxypropyl cassava starch phosphate improved the stability, taste and aging resistance of the product, which was more suitable for the sucked paste food.
出处
《粮食与饲料工业》
CAS
北大核心
2011年第10期19-21,25,共4页
Cereal & Feed Industry
关键词
变性
淀粉
黏度
析水率
可吸性糊状食品
modified starch
viscosity
syneresis rate
sucked paste food
