淀粉在调味酱料中的应用

Application of Starch in Seasoning Sauce

天然淀粉具有来源广泛、价格低廉和绿色环保等特点,在天然淀粉的基础上采用物理或化学方式制备的变性淀粉,其加工耐受性和抗老化等性能更加优越,能够与胶体复配使用,起到协同增效和降低生产成本的作用,在食品行业中的应用尤其广泛。为了明确淀粉在酱料中的功能,许多学者针对淀粉在酱料中的应用配方和效果进行了大量的研究。本文综述了近年来国内外学者对天然淀粉和变性淀粉在不同种类调味酱料中的应用研究成果,旨在为变性淀粉的应用开发提供方向和思路。

Natural starch has the characteristics of wide sources,low price and environmental protection.Modified starch prepared by physical or chemical methods on the basis of natural starch has better processing tolerance and antiaging properties.It can be used in combination with colloid,plays a role of synergy and reducing production costs,and is especially widely used in the food industry.In order to clarify the function of starch in soy sauce,many scholars have conducted a lot of research on the application formula and effect of starch in soy sauce.This paper summarizes the research results of domestic and foreign scholars on the application of natural starch and modified starch in different kinds of seasoning sauces in recent years,in order to provide direction and ideas for the application and development of modified starch.