木薯变性淀粉在芋圆制作中的应用研究

Study on the Application of Different Tapioca Modified Starch in Taro

将木薯原淀粉、木薯醋酸酯淀粉、木薯羟丙基淀粉、木薯磷酸酯双淀粉以不同比例添加到芋圆中,探究不同淀粉对芋圆品质及其冷藏性能的影响,并对这四种淀粉的糊化特性、透明度和冻融稳定性进行分析研究。结果表明:木薯羟丙基淀粉具有良好的保水性、透明性和冻融稳定性。加水量为10%~15%,变性淀粉添加量为60%左右,此时芋圆的感官品质和冷藏稳定性最好。添加木薯羟丙基淀粉,不仅可以降低芋圆的失水率,而且在改善芋圆的透明度、光泽和色泽等方面的效果尤其明显。

In this paper,taro round was prepared by cassava starch,cassava acetate starch,cassava hydroxypropyl starch,and cassava phosphate double starch.These strach which was added in different proportions explore its effects on taro round of quality and refrigeration performance.At the same time,the gelatinization characteristics,transparency and freeze-thaw stability of several starches were analyzed.The results show that cassava hydroxypropyl starch has good water retention,transparency and freeze-thaw stability.When the amount of water to be added is 10%~15%,and the modified starch to be added is about 60%,the taro round has the best refrigeration stability.Among them,the addition of cassava hydroxypropyl starch can not only improve the water loss rate of taro round,but also has the most obvious effect on improving the transparency,gloss and color of taro round.