摘要
食品工业中复配是指两种或两种以上原料通过恰当的比例,经物理方法混匀,以达到改善食品品质,便于食品加工的目的。适当的将淀粉与亲水胶体复配在改善食品的品质的同时,能够降低食品生产成本。本文从淀粉-亲水胶体复配物的流变学、热力学、糊化性质、凝胶特性、冻融稳定性、热力学性质五个方面进行了论述。对淀粉与亲水胶体相互作用的可能的机理进行了归纳。并对复配物在冰淇淋、果冻、速冻食品等食品的加工中的应用进行了总结。
In the food industry the complex is two or more raw material physical blending by an appropriate proportion in order to achieve the purpose of improving food quality,to facilitate food processing. Appropriate starch-hydrocolloid mixture not only improved the quality of food ,but also reduced the cost of the food production. Properties of starch-hydrocolloid,which included the aspect of rheology,thermodynamics,pasting properties,gel properties,freeze-thaw stability,thermodynamic properties were discussed in this article. The possible mechanism of the interaction between hydrocolloids and starch were summarized. At the same time, the application of the mixture in the ice cream ,jelly,frozen food had been reviewed here,
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第22期371-374,共4页
Science and Technology of Food Industry
基金
国家自然科学基金(31000794)
关键词
亲水胶体
淀粉
复配物
机理
应用
hydrocolloids
starch
compound
mechanism
application
