变性淀粉与胶体复配使用对裹粉品质的应用效果研究

对比4种不同变性淀粉对裹粉的应用效果。结果表明,木薯氧化羟丙基淀粉效果最好,木薯氧化淀粉、木薯羟丙基二淀粉磷酸酯、木薯羟丙基淀粉较好,木薯醋酸酯淀粉次之,且以面粉为主要原料,添加20%木薯氧化羟丙基淀粉、0.1%羧甲基纤维素钠(CMC)、0.1%魔芋精粉、0.1%明胶复配制作的裹粉应用效果最好,大大改善产品的外观、颜色及口感,减少了其他增稠剂的添加量,从而降低了成本,提高产品的产出率。

Study on the Application Effect of Modified Starch and Gelatinous Combination on the Quality of Powder

This paper mainly studied the application of modified starch and colloidal compound in fried powder.The results showed that the cassava oxidation of hydroxypropyl denatured starch was the best,cassava oxidation,cassava hydroxypropyl dis-tarch phosphate,cassava hydroxypropyl,and cassava acetate were better,followed by cassava acetate.In addition,modified starch cassava oxidation hydroxypropyl 20%,0.1%carboxymethyl cellulose sodium(CMC),0.1%konjac powder,0.1%gelatin compound powder application was the best,greatly improved the appearance of the product,reduced the amount of other thickeners added,thus reduced costs and increasing the yield of products.