摘要
研究了3种搅拌型酸奶用变性淀粉——蜡质玉米乙酰化二淀粉磷酸酯(AWMDP)、木薯乙酰化二淀粉磷酸酯(ATDP)、蜡质马铃薯二淀粉磷酸酯(WPDP)的基本性质和应用效果。3种搅拌型酸奶用变性淀粉经95℃处理10min后仍保持膨胀的颗粒状态,但是膨胀的平均粒径大小、吸水能力不同,这主要与淀粉的来源、交联度有关。3种变性淀粉(0.5%,w/w)都使得搅拌型酸奶的表观黏度、持水力和弹性模量(G')增加,同时提高了酸奶的抗剪切变稀性。WPDP在改善酸奶的物理性能上明显优于其他2种变性淀粉。
This article researched the basic properties of three types of modified starch and their application in stirred yogurt.The three types of modified starch are acetylated waxy maize distarch phosphate（AWMDP）,acetylated tapioco distarch phosphate（ATDP）,and waxy potato distarch phosphate（WPDP）.These three kinds of starch were remained in inflated granule state after heating at 95℃for 10 min,but the expansion of the average particle size and water absorption capacity were different.These may be associated with the source and the degree of cross-linking of starch.Adding 0.5%（w/w） modified starch in stirred yogurt increased the apparent viscosity,water holding capacity, and G＇of the yogurt;that also reduced the shear thinning behavior of yogurt.The WPDP was better to improve physical properties of stirred yogurt than the other two kinds modified starch.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2011年第11期86-90,共5页
Food and Fermentation Industries
关键词
变性淀粉
搅拌型酸奶
膨润力
物理性能
modified starch
stirred yogurt
swelling power
physical properties
