两种酯化变性淀粉用于无明矾粉丝的制作研究

以木薯磷酸酯交联淀粉和木薯辛烯基琥珀酸酯淀粉为原料,采用复配的方法制备了一种复合变性淀粉,用于制作无明矾粉丝.考察了不同酯化程度以及不同的复配比例对粉丝品质的影响.结果表明:沉降积为5.7和0.9的两种磷酸酯交联淀粉和取代度(DS)为0.017的辛烯基琥珀酸酯淀粉十分适合于无明矾粉丝的制作,将这三种变性淀粉按5∶3∶2的比例混合复配后用于粉丝制作,并进行综合评价.结果表明,所制作的粉丝在各个评价指标方面均为良好,综合评分可达12分.

Effect of two kinds of esterified modified starch on the quality of alum-free vermicelli

With the raw materials of cassava phosphate cross linked starch and octenyl succinic anhydride modified starch,a composite modified starch was prepared by using the complexing method.Effect of different degree of esterification and the complex ratio on the quality of non alum noodles was evaluated. Results showed that the two kinds of cross linked cassava phosphate cross linked starch with the sedimentation volume of 5.7 and 0.9 respectively,and cassava octenyl succinic anhydride modified starch with a degree of substitution (DS) of 0.017 were suitable for manufactureing non alum noodles.A complex starch obtained by mixing the three kinds of modified starches mentioned above in a complex ratio of 5:3:2 was used in the evaluation.It met well the six evaluation criteria with a score of up to 12 points. It shows its potential in producing non alum starch products.