羧甲基籼米淀粉的理化性质及其在冰淇淋中的应用.pdf

现代食品科技 Modern Food Science and Technology 2015, Vol.31, No.3 羧甲基籼米淀粉的理化性质及其在冰淇淋中的应用 刘忠义，彭丽，包浩，陈婷，乔丽娟 （湘潭大学化工学院，湖南湘潭411105 ） 摘要：以实验室制备得到的羧甲基籼米淀粉（DS=0.49 ）为原料，对其主要的性质作了详细的研究包括溶解度、膨胀度、冻融 稳定性、动态流变性、静态流变性及质构特性。同时，以膨胀率，融化度和感官评价为指标，研究了其作为增稠稳定剂在冰淇淋的应 用效果。结果表明，羧甲基化后的籼米淀粉的溶解度、膨胀度均有明显提高，冻融稳定性也明显改善。由静态流变曲线可知，羧甲基 淀粉具有更高的表观黏度及凝胶稳定性；动态流变曲线表明，羧甲基淀粉的糊化温度降低，抗老化能力提高。质构数据说明羧甲基淀 粉的凝胶强度较低。在冰淇淋制备中添加羧甲基籼米淀粉作为增稠稳定剂，能显著改善冰淇淋的品质特性，添加量在 0.3%时得到的 冰淇淋膨胀率大于90% ，具有较好的抗融化能力，外观和口感较好。 关键词：理化性质；流变性；质构特性；冰淇淋；羧甲基籼米淀粉 文章篇号：1673-9078(2015)3-184-189 DOI: 10.13982/j.mfst.1673-9078.2015.3.031 Physical and Chemical Properties of Carboxymethyl Indica Rice Starch and Use in Ice Cream LIU Zhong-yi, PENG Li, BAO Hao, CHEN Ting, QIAO Li-juan (Collage of Chemical Engineering, Xiangtan University, Xiangtan 411105, China) Abstract: In this study, the solubility, expansion rate, freeze-thaw stability, dynamic rheological property, static rheological property, and texture properties of carboxymethyl indica rice starch (DS=0.49), which was prepared in the laboratory, were studied. The applicability of carboxymethyl indica rice starch as a thickening stabilizer in ice cream was investigated by comparing the expansion rate, melting rate, and sensory evaluation of ice cream. The result showed that the solubility and expansion rate of indica rice starch significantly increased after carboxymethylation and its freeze-thaw stability also improved. The static rheological curve showed that carboxymethyl starch had better apparent viscosity and gel stability. The dynamic rheological curve showed that the pasting temperature of carboxymethyl starch decreased, while anti-a