不同淀粉对蛋清浆的影响研究

Study on Influences of Different Starch on Egg White Paste

[目的]探讨蛋清浆合适的不同原料上浆工艺参数。[方法]通过研究蛋清浆中玉米、甘薯、马铃薯3种常见淀粉及变性淀粉对上浆工艺的影响,得出了在一定条件下蛋清浆的用量之比。[结果]结果表明,在淀粉的用量方面,以变性淀粉用量最少;就上浆总体效果而言,以玉米淀粉和马铃薯淀粉较为适宜。甘薯淀粉调制的蛋清浆加水量略多一些,但从试验来看,对于少量原料制作的蛋清浆,随着加水量的增多,浆液性能呈下降趋势,故宜少加或不加水。[结论]通过试验,得出了蛋清浆合适的成型指标及滑油的适宜温度。

[Objective] The aim was to explore the suitable sizing process parameters of different materials in egg white paste. [Method] The ratio of egg white paste under the certain conditions was obtained, through the study on influences of three kinds of common starch, such as egg white pulp corn, sweet potato, potato and modified starch on sizing process. [Result] The results showed that on the amount of starch, with modified starch dosage at least. In terms of sizing overall effect, with corn starch and potato starch were more appropriate. Sweet potato starch modulation of egg white paste slightly more water added, but from the point of trial, for a small amount of raw materials made of egg white paste, with water content increasing, the slurry performance was declining, therefore, should be few add or not add water. [Conclusion]Through the experiments, the egg white paste suitable shape index and the optimum temperature lubricating oil were concluded.