变性淀粉对卡仕达酱性能的影响及复配配方

邵崇璇; 田颖; 李义; 代建军; 洪雁; 佟毅

doi:10.13386/j.issn1002-0306.2021110048

变性淀粉对卡仕达酱性能的影响及复配配方

Effect of Modified Starch on the Properties of Custard Sauce and Its Compound Formula

摘要

摘要: 本文在比较羟丙基二淀粉磷酸酯（HWMDP）、乙酰化二淀粉磷酸酯（AWMDP）、乙酰化双淀粉己二酸酯（AWMDA）糊化特性的基础上，将三种变性淀粉应用于卡仕达酱中，通过对比卡仕达酱的质构特性、耐烘烤度、流变特性及感官品质，筛选了合适的变性淀粉，并考察了变性淀粉、玉米淀粉、卡拉胶和刺槐豆胶添加量对卡仕达酱品质的影响。结果表明：HWMDP应用在卡仕达酱后，较添加AWMDP和AWMDA的卡仕达酱硬度大、黏度高，感官特性和耐烘烤性较佳。卡仕达酱增稠剂的适宜添加量为：HWMDP 4%（m/m）、玉米淀粉3%（m/m）、卡拉胶0.45%（m/m）、刺槐豆胶0.45%（m/m）。由该配方制得的卡仕达酱各指标接近对照样。

Abstract: In this paper, the gelatinization characteristics of hydroxypropylwaxy maize distarch phosphate (HWMDP), acetylated waxy maize distarch phosphate (AWMDP) and acetylated waxy maize distarchadipate (AWMDA) were compared with each other. Based on the comparison, three kinds of custard sauce with different modified starch were prepared. Then, by comparing the texture characteristics, baking resistance, rheological properties and sensory quality of the three kinds of custard sauce, the appropriate modified starch was selected. Finally the effects of the addition of modified starch, corn starch, carrageenan and locust bean gum on the quality of custard sauce were investigated. The results showed that the application of HWMDP in custard sauce had higher hardness, higher viscosity, better sensory properties and baking resistance than that of custard sauce added with AWMDP and AWMDA. The suitable addition amount of thickener in custard sauce was: HWMDP 4% (m/m), corn starch 3% (m/m), carrageenan 0.45% (m/m), locust bean gum 0.45% (m/m). The indexes of custard sauce prepared by this formula were close to the control.