摘要
研究了三种不同原料(马铃薯、玉米和木薯)乙酸酯淀粉对速冻饺子皮烹煮损失率、色泽、水分含量和微观结构的影响。结果表明,添加玉米乙酸酯淀粉显著降低了饺子皮烹煮损失率,扫描电镜照片表明添加玉米乙酸酯淀粉的饺子皮淀粉颗粒与面筋网络连接紧密,具有更光滑的表面结构;添加三种乙酸酯淀粉显著提高了饺子皮亮度,降低了饺子皮黄度,其中添加马铃薯乙酸酯淀粉的饺子皮具有更高的亮度;添加三种乙酸酯淀粉的饺子皮水分含量与空白组无显著差异,但添加马铃薯乙酸酯淀粉的饺子皮水分含量明显高于空白组及添加其他两种乙酸酯淀粉的样品。
The effect of three different acetylated（potato,tapioca and corn） starches on properties of frozen dumplings was studied in this experiment. The results showed that addition of acetylated corn starch（ACS） wheat flour resulted in decreased cooking loss of dumplings wrapper. The micrographs of the dumplings with the addition of ACS showed the continuous matrix between starch and gluten network, exhibited microstructures with smoother surfaces; Dumplings wrapper supplemented with three different acetylated starches have higher lightness and lower yellowness than the control, particularly, dumplings wrapper contain acetylated potato starch has higher lightness than other acetylated starches. The moisture content of dumplings wrapper containing three different acetylated starches acetylated potato starch have no difference comparid with control sample, however, dumplings wrapper supplemented with acetylated potato starch has higher moisture content than the control over the 7 d frozen storage period.
出处
《食品工业》
CAS
北大核心
2011年第12期25-28,共4页
The Food Industry
基金
国家木薯产业技术体系建设专项资金资助(NYCYJSTX.17)
