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- Title
油炸专用改性淀粉的制备及理化特性分析.
- Authors
郭希娟; 刘莹; 李艳青; 陈洪生; 韩齐
- Abstract
Using starch as the main raw material, whey protein powder and palm oil as the auxiliary materials for modification treatment, a ternary complex is obtained, and the physicochemical characteristics of the complex are analyzed. The results show that compared with common starch, the water content of the complex increases and the oil content of the complex decreases during 12 hours of storage. The solubility increases obviously in the first 4 hours of storage, and then decreases gradually, the degree of expansion is also improved. Meanwhile, the water precipitation rate decreases by 43.90% after 12 hours of storage at 0 ℃. The damage value and retrogradation value of the complex are significantly lower than those of common starch. At 10 ℃, the retrogradation value decreases by 55.29% and the damage value decreases by 31.00%. The complex improves the storage stability of starch for frying.
- Subjects
STARCH; RAW materials; FRYING; SOLUBILITY; PHYSICAL &; theoretical chemistry
- Publication
China Condiment, 2024, Vol 49, Issue 1, p74
- ISSN
1000-9973
- Publication type
Article
- DOI
10.3969/j.issn.1000-9973.2024.01.012