文档介绍：182 2010, Vol. 31, No. 17 食品科学※基础研究
辛烯基琥珀酸淀粉酯在速冻水饺中的应用
宋晓燕,李真,杨念,艾志录*
(河南农业大学食品科学技术学院,河南郑州 450002)
摘要:采用黏度速测仪和分光光度计测定糯玉米淀粉和大米淀粉辛烯基琥珀酸酐改性前后糊的性质,并将其按照
不同比例分别添加到面粉中,研究其对速冻水饺品质的影响。结果表明:辛烯基琥珀酸酐改性使糯玉米淀粉和大
米淀粉糊的透明度提高、凝沉性降低、冻融稳定性得到改善。添加不同比例的糯玉米辛烯基琥珀酸淀粉酯和大米
辛烯基琥珀酸淀粉酯可增大面粉的黏度,提高饺子皮的硬度、弹性和咀嚼性(P < );其中添加 5% 预糊化糯玉
米辛烯基琥珀酸淀粉酯的饺子冻裂率最低,并且饺子的色泽、透明度、韧性和细腻度最好。
关键词:辛烯基琥珀酸淀粉酯;速冻水饺;冻裂率;感官评定
Effects of Respective Additions of Octenyl inic Anhydride Modified Starches from Different Sources on
Physical Properties of Flour and Textual and Sensory Properties of Processed Quick-frozen Dumpling Wrappers
SONG Xiao-yan,LI Zhen,YANG Nian,AI Zhi-lu*
(College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China)
Abstract :The pasting properties of native and octenyl inic anhydride (OSA) modified waxy corn and rice starches were
determined. The two OSA modified starches were separately added to flour in different proportions, and their effects on quick-
frozen dumpling wrappers processed were also investigated. The results showed that OSA modified waxy corn and rice starches
had higher paste clarity, lower retrogradation and better freeze-thaw stability than their respective native counterparts. Addi-
tions of both OSA modified starches could result in increases in flour viscosity and dumpling wrapper hardness, springiness,
chewiness (P