预糊化变性淀粉的制备及其在卡仕达酱中的应用研究

Preparation of pregelatinized modified starch and application in Custard cream

以蜡质玉米淀粉为原料,经醚化交联改性后,考察了不同淀粉质量浓度、蒸汽压力、滚筒转速对滚筒干燥工艺制得的预糊化淀粉的糊化度及溶解速度的影响。结果表明:最佳工艺条件为淀粉浓度35%、蒸汽压力0.7 MPa、滚筒转速30 r/min,在此条件下,样品的糊化度为99.8%、溶解速度为18 min。在最优条件下制备的预糊化变性淀粉用于卡仕达酱中,能赋予产品良好的组织状态和细腻爽滑的口感,且具有良好的热稳定性,为卡仕达酱冷加工工艺奠定了基础。

In this paper, tri-modified waxy maize starch was prepared by etherification and cross-linking pregelatinization methods. We investigated the effects of gelatinization and dissolution from drum drying process on different starch concentration, steam pressure and drum speed. The results indicated that the optimum technological conditions was starch concentration 35%, steam pressure 0.7 MPa and drum speed 30 r/min. In these conditions, gelatinization degree of the sample was 99.8% and the rate of dissolution was 18 min. Custard cream added with dedicatedly modified waxy maize starch acquired a series of excellent qualities described as followed： they were wonderful taste with delicate texture and smoothness, strong ability in thermal stability during cooking. Therefore, this tri-modified waxy maize starch could be used Custard cream and laid a solid foundation for the cold working technology.