变性淀粉对烘焙果酱品质的影响.pdfVIP

现代食品科技 Modern Food Science and Technology 2009, Vol.25, No.8 变性淀粉对烘焙果酱品质的影响 黄巍峰，周雪松，谷川 （广州合诚实业有限公司，广东 广州 510530） 摘要：探讨了 6 种蜡质玉米变性淀粉对烘焙果酱保水性、耐烘焙性、凝胶特性、外观品质和口感的影响，结果表明，两种低交 联度磷酸盐交联羟丙基化蜡质玉米变性淀粉，由于其耐烘焙性较差，不宜在烘焙果酱中应用。另外两种磷酸盐交联羟丙基化蜡质玉米 变性淀粉和两种己二酸交联醋酸酯化蜡质玉米变性淀粉都能显著改善烘焙果酱的耐烘焙性和持水性，赋予产品良好的组织状态和口 感，其中，高交联度磷酸盐交联羟丙基化蜡质玉米变性淀粉CR3010 还具有良好的热稳定性和耐酸性能，尤其适合应用于烘焙果酱中。 关键词：烘焙果酱；变性淀粉；布拉班德粘度曲线；凝胶性 中图分类号：TS236；文献标识码：A ；文章篇号:1673-9078(2009)08-0924-04 Effect of Modified Starch on the Quality of Heat-resisting Fruit Jam HUANG Wei-feng, ZHOU Xue-song, GU Chuan （Guangzhou Honsea Industry Co., Ltd., Guangzhou 510530, China ） Abstract: This paper discussed the influence of six waxy maize modified starches on the water retention, the heat-resisting, gel characters, appearance and taste of heat- resisting fruit jam (HRFJ). The results indicated that two phosphate cross-linking hydroxypropylated waxy corn starches with low cross linking degree were unsuitable to HRFJ because of their inferior heat-resisting quality. Another two phosphate cross-linking hydroxypropylated waxy corn starches and two adipic acid cross-linking acetic acid esterified waxy corn starches could improve the heat- resisting and the water retention of HRFJ, endowing the products with good texture and taste. Among these modified starch, phosphate cross-linking hydroxypropylated waxy corn starch CR3010 with high cross linking degree showed good thermostability and acid-resistant properties. It was more suitable to be used in the HRFJ. Key words: heat-resisting fruit jam; modified starch; Brabender viscosity curves; gelling 烘焙果酱（heat-resisting fruit jam, HRFJ ）是以鲜果 耐pH值能力、抗剪切能力大大改进，非常适合于低pH 粒、果（肉）浆或果汁制成的口感细腻、外观晶莹、 值