| 王静文,罗杨合,Melnyk Oksana.几种变性淀粉水晶饺子皮特性的比较研究[J].中国粮油学报,2021,36(8):36- |
| 几种变性淀粉水晶饺子皮特性的比较研究 |
| Comparative study on properties of several modified starch crystal dumpling skins |
| 投稿时间：2020-10-28 修订日期：2020-12-31 |
| DOI： |
| 中文关键词: 变性淀粉，水晶饺子皮，冻裂率，透明度 |
| 英文关键词:modified starch crystal dumpling skin freeze cracking rate transparency |
| 基金项目:广西高校高水平创新团队及卓越学者计划资助项目（桂教人〔2018〕35号） |
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| 中文摘要: |
| 采用马铃薯醋酸酯淀粉、马铃薯羟丙基淀粉、辛烯基琥珀酸淀粉钠和醋酸酯木薯淀粉等4种变性淀粉，按5%、10%、15%的比例分别添加到水晶饺子皮原料粉（小麦淀粉：玉米淀粉=3:1）中，进而对新混合粉制成的水晶饺子皮及速冻水晶饺子进行物理指标的测定和分析，结果表明：与空白组相比，含有马铃薯醋酸酯淀粉的混合粉制成的水晶饺子皮，其蒸煮损失降低、透明度升高、生饺子皮亮度增加、熟饺子皮的硬度和咀嚼性升高，其制成的水晶饺子冻裂率显著降低，冻裂率最低且为0%，总体而言，在这四种变性淀粉中，添加量为15%的马铃薯醋酸酯淀粉能够综合提升水晶饺子皮的品质，最适合应用于水晶饺子皮中。 |
| 英文摘要: |
| Selected four kinds of modified starches that can improve the characteristics of crystal dumpling skins, namely potato acetate starch, potato hydroxypropyl starch, octenyl succinate starch sodium and acetate cassava starch which are added separately to the raw material powder of crystal dumpling skins (wheat starch: corn starch = 3:1) at the ratios of 5%, 10%, and 15%, and then mixed the physical indicators of crystal dumpling skins and quick-frozen crystal dumplings made of flour were measured and analyzed. The results showed that: compared with the blank group, the crystal dumpling skins made of mixed flour containing potato acetate starch had lower cooking loss and higher transparency, raw dumpling skins increase in brightness, the hardness and chewiness of cooked dumplings are increased, and the crystal dumplings made from it have a significantly reduced freeze cracking rate, and the freeze cracking rate is lowest which is 0%. In general, among the four modified starches, adding at 15% of potato acetate starch which can comprehensively improve the quality of crystal dumpling skins and is most suitable for use in crystal dumpling skins. This research provides a certain reference for the application of modified starch in quick-frozen crystal dumplings. |
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