复配淀粉对捻转冻藏后品质的影响研究

Study on the effects of compound starch on quality of Nianzhuan after frozen storage

研究了复配淀粉对捻转冻藏过程中综合品质的影响,以糊化性质及直链淀粉含量为考察指标进行淀粉品种筛选。利用响应面试验考察马铃薯原淀粉、磷酸酯双淀粉及乙酰化二淀粉磷酸酯添加量对冻藏后捻转质构特性及感官品质的影响。最佳工艺配方:马铃薯原淀粉添加量2.97%、磷酸酯双淀粉2.99%、乙酰化二淀粉磷酸酯2.74%,以此配方制作捻转,冻藏解冻后,硬度、弹性、咀嚼性和感官评分分别为25.13 N、1.23 mm、19.86 mJ和88.45,对捻转的品质保持较好。

To investigate the effect of compound starch on the comprehensive quality of Nianzhuan during frozen storage,different kinds of starch were evaluated by testing pasting properties and amylose contents.The effects of additional quantities of potato starch,distarch phosphate and acetylated distarch phosphate on textural properties and sensory evaluation of Nianzhuan after frozen storage were estimated by using response surface methodology.The optimal ratio was that potato starch 2.97%,distarch phosphate 2.99%and acetylated distarch phosphate 2.74%,under which the quality of frozen Nianzhuan was the best.The hardness,springiness,chewiness and sensory evaluation of Nianzhuan prepared according to this formula after thawing were 25.13 N,1.23 mm,19.86 mJ and 88.45,respectively.