摘要
将不同取代度的醋酸酯木薯淀粉添加到水饺皮中,结果表明对速冻水饺品质均有明显的改良作用,不同程度地降低了水饺的冻裂率,提高了饺子皮的硬度、弹性、胶着性。添加8%乙酰基含量为1.36%的醋酸酯木薯淀粉时,速冻饺子冻裂率低,TPA测定结果较佳,品质最好。
The influence of acetylated tapioca starch with different substituted degree on dumplings quality was studied. The results showed that different acetylated starch all can obviously improve the quality of the dumplings,reduce the cracking rate and increase the hardness,elasticity and gumminess of dumpling wrappers. The dumpling have low cracking rate when the acetyl content is 1. 36% and the acetylated tapioca starch content is 8%,the TPA determination result was better and the quality is the best.
出处
《江苏调味副食品》
2014年第4期27-30,共4页
Jiangsu Condiment and Subsidiary Food
基金
2011年山东省高等学校科技计划项目(J11LC12)
关键词
醋酸酯木薯淀粉
速冻水饺品质
质构分析
acetylated tapioca starch
the quality of quick-frozen dumplings
TPA
