摘要
本论文以玉米淀粉为原料,制备了非晶颗粒态淀粉;然后分别将不同量的非晶淀粉和玉米淀粉加入到适量的液体酱油中,通过真空冷冻干燥制得粉末酱油,发现在冷冻干燥过程中非晶淀粉发挥了特有的保护和缓释作用;以氨态氮、色率和风味物质含量等为指标,除了吸潮性,用非晶淀粉制备得到粉末酱油的性能均优于用原淀粉作为干燥助剂的粉末酱油,其中以15%非晶淀粉制备的粉末酱油经还原后可以很好地保留原酱油的性质。
In this paper, non-erystaline granular corn starch （NCGC starch） was prepared using native corn starch as raw materials. Sauce powder was produced by vacuum freeze-diying with the addition of non-orystaline granular corn starch and corn starch with different concentration. It was found that NCGC starch had the protection and slow release effects in the vacuum freeze-drying of the sauce powder. Analysis of amino nitrogen, color ration and aroma content showed that the sauce powder prepared with NCGC starch had better quality than that produced with raw corn starch, except for moisture absorption. In particular, sauce powder prepared with 15% of NCGC starch well maintained the properties of native sauce.
出处
《现代食品科技》
EI
CAS
2009年第11期1291-1294,共4页
Modern Food Science and Technology
基金
国家科技支撑计划2006BAD27B04
广东省科技计划项目2007B080401010
关键词
非晶颗粒态淀粉
真空冷冻干燥
粉末酱油
缓释
non-crystalline granular starch, vacuum freeze-drying, sauce powder, slow release
