不同原料羟丙基二淀粉磷酸酯性能比较及在酸乳中应用.docxVIP

不同原料羟丙基二淀粉磷酸酯性能比较及在酸乳中应用何绍凯，郭振福，杨文英，刘文娟，史琦云，田映良(甘肃省马铃薯变性淀粉工程技术研究中心,甘肃圣大方舟马铃薯变性淀粉有限公司,定西 743022)摘要?研究了以马铃薯淀粉s木薯淀粉s蜡质玉米淀粉和玉米淀粉为原料制备的羟丙基二淀粉磷酸酯在Brabende 不同原料羟丙基二淀粉磷酸酯性能 比较及在酸乳中应用 何绍凯，郭振福，杨文英，刘文娟，史琦云，田映良 (甘肃省马铃薯变性淀粉工程技术研究中心, 甘肃圣大方舟马铃薯变性淀粉有限公司,定西 743022) 摘要?研究了以马铃薯淀粉s木薯淀粉s蜡质玉米淀粉和玉米淀粉为原料制备的羟丙基二淀粉 磷酸酯在Brabender 黏度曲线s不同介质中黏度s透明度和冻融稳定性等性能差异,探讨了不 同原料羟丙基二淀粉磷酸酯在酸乳的制作中对酸乳黏度s贮藏稳定性及感官评价的影响o实验 结果显示?(1)马铃薯羟丙基二淀粉磷酸酯具有较低的糊化温度和较高的峰值黏度:(2)蔗糖和 柠檬酸能不同程度地提高羟丙基二淀粉磷酸酯的黏度:(3)较之玉米羟丙基二淀粉磷酸酯,马铃 薯s木薯和蜡质玉米羟丙基二淀粉磷酸酯具有更好的冻融稳定性:(4)4种羟丙基二淀粉磷酸酯 透明度均不高:(5)4种变性淀粉均可不同程度改善酸乳的品质,提高酸乳的稠度,降低乳清析 出率和提高产品贮藏期o 关键词?淀粉:羟丙基二淀粉磷酸酯:黏度:性能:酸乳 中图分类号?TS 252.54 文献标志码?A 文章编号?1005-9989(2014)11-0274-05 DOI:10.13684/j.cnki.spkj.2014.11.058 Difference in the properties among the hydroxypropyl distarch phosphates from various raw starches and their applications in yoghurt production HE Shao-kai, GUO Zhen-fu, YANG Wen-ying, LIU Wen-juan, SHI Qi-yun, TIAN Ying-liang (Gansu Engineering and Technology Research Center of Modified Potato Starch, Gansu GLDARK Modified Potato Starch Co, Ltd, Dingxi 743022) Abstract: Hydroxypropyl distarch phosphates were prepared from potato starch, tapioca starch, waxy corn starch, and corn starch, respectively. Their property difference in the Brabender viscosity behavior, viscosity in different media, transparency, and freeze-thaw stability was studied. These four starches were applied in yogurt production and their impacts on yogurt viscosity, storage stability, and sensory evaluation are discussed. The results show: (1)hydroxypropyl potato distarch phosphate has a lower gelatinization temperature and a higher peak viscosity in the Brabender viscosity curve; (2)sugar and citric acid can lead to an increase in their viscosities; (3)hydroxypropyl distarch phosphates from potato, cassava, and waxy maize starch have a better freeze-thaw stability than that from corn; (4)these four starches dampen the transparency; (5)these four starches can improve the yogurt quality, enhance the yogurt consistency, 收稿日期