物理改性淀粉在鸡汁调味料中的应用比较

Application Comparison of Physically Modified Starch in Chicken Bouillon

通过比较黏度、热稳定性、振荡稳定性、冻融稳定性,研究4款物理改性淀粉在鸡汁调味料中的应用效果。结果表明:D型物理改性淀粉的热稳定性、振荡稳定性最好,淀粉颗粒状态最佳;其次是B型淀粉;C型淀粉的离心沉淀率高、冻融稳定性差,淀粉颗粒破碎严重,数量极少,稳定性最差。综合考虑,选择将D型物理改性淀粉应用于鸡汁调味料中。

By comparing viscosity,thermal stability,oscillation stability and freeze-thaw stability,the application effects of 4physically modified starches in chicken bouillon were studied.The results showed that D-type physically modified starch had the best thermal stability and oscillation stability,and the state of starch granules was the best,followed by B-type starch;C-type starch had high centrifugal sedimentation rate,poor freeze-thaw stability and serious starch granule fragmentation,the number of which was very small,and the stability was the worst.Based on comprehensive considerations,D-type physically modified starch was chosen to be used in chicken sauce.