不同原料羟丙基二淀粉磷酸酯性能比较及在酸乳中应用

Difference in the properties among the hydroxypropyl distarch phosphates from various raw starches and their applications in yoghurt production

研究了以马铃薯淀粉、木薯淀粉、蜡质玉米淀粉和玉米淀粉为原料制备的羟丙基二淀粉磷酸酯在Brabender黏度曲线、不同介质中黏度、透明度和冻融稳定性等性能差异,探讨了不同原料羟丙基二淀粉磷酸酯在酸乳的制作中对酸乳黏度、贮藏稳定性及感官评价的影响。实验结果显示:(1)马铃薯羟丙基二淀粉磷酸酯具有较低的糊化温度和较高的峰值黏度;(2)蔗糖和柠檬酸能不同程度地提高羟丙基二淀粉磷酸酯的黏度;(3)较之玉米羟丙基二淀粉磷酸酯,马铃薯、木薯和蜡质玉米羟丙基二淀粉磷酸酯具有更好的冻融稳定性;(4)4种羟丙基二淀粉磷酸酯透明度均不高;(5)4种变性淀粉均可不同程度改善酸乳的品质,提高酸乳的稠度,降低乳清析出率和提高产品贮藏期。

Hydroxypropyl distarch phosphates were prepared from potato starch, tapioca starch, waxy corn starch, and corn starch, respectively. Their property difference in the Brabender viscosity behavior, viscosity in different media, transparency, and freeze-thaw stability was studied. These four starches were applied in yogurt production and their impacts on yogurt viscosity, storage stability, and sensory evaluation are discussed. The results show：（1）hydroxypropyl potato distarch phosphate has a lower gelatinization temperature and a higher peak viscosity in the Brabender viscosity curve;（2）sugar and citric acid can lead to an increase in their viscosities;（3）hydroxypropyl distarch phosphates from potato, cassava, and waxy maize starch have a better freeze-thaw stability than that from corn;（4）these four starches dampen the transparency;（5）these four starches can improve the yogurt quality, enhance the yogurt consistency,lower the whey separation rate, and prolong the storage time, at different levels.