酸变性淀粉生产工艺及在部分食品中应用的研究

本课题着眼于变性淀粉在食品中的应用.采用一次回归正交试验,系统研究了影响酸变性淀粉重要物性指标的处理条件,并相应建立了酸变性淀粉粘度、透明度、凝胶稳定性与处理条件酸浓度、温度、时间、乳浓度之间的数学模型,本试验沿用了食品质量评定中常用的感官鉴定方法,确立了不同处理条件下酸变性淀粉在软糖和果酱生产中最适添加量范围,并通过计算机选优处理,以相对粘度为指标,得到了与其配备的最优处理组合条件.试验结果表明,将酸变性淀粉添加于软糖和果酱中,不但减小产品甜度,改善口感,而且缩短生产周期,降低成本,经济效益十分可观.

STUDIES ON PRODUCTION TECHNOLOGY OF ACID MIDIFIED STARCH AND ITS APPLICATION IN SOME FOODS

This study is concerned with the utilization of acid modified starch (AMS) in foods and its production technology . Using the table of orthogonal anays and regression analysis, treatment conditions affecting mportant physical properties were investigated and a mathematical model was established.The model is about the relatiorship between the properties of AMS ,such as viscosity,transparency, gel slability and the treatment conditions-acid concertration, temperature, processing time and paste densily. Employing the sensory eraluation method that is commonly to determine tood guality, different guantity ranges for AMS produced under different treatment conditions that should be added in soft sweets and jam production were defined . With relative viscosity as an index,the best cobination condition for treatement matching the index was determined through optimal selection by computer. the results showed that adding AMS to the soft sweets and jam not only reduced the sweetness of the products and improred the palatability,but also shortened the production time and lowered the cost,therefore inereased economic.