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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

邵崇璇,田颖,李义,等. 变性淀粉对卡仕达酱性能的影响及复配配方[J]. 食品工业科技,2022,43(15):202−208. doi:  10.13386/j.issn1002-0306.2021110048
引用本文: 邵崇璇,田颖,李义,等. 变性淀粉对卡仕达酱性能的影响及复配配方[J]. 食品工业科技,2022,43(15):202−208. doi:  10.13386/j.issn1002-0306.2021110048
SHAO Chongxuan, TIAN Ying, LI Yi, et al. Effect of Modified Starch on the Properties of Custard Sauce and Its Compound Formula[J]. Science and Technology of Food Industry, 2022, 43(15): 202−208. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021110048
Citation: SHAO Chongxuan, TIAN Ying, LI Yi, et al. Effect of Modified Starch on the Properties of Custard Sauce and Its Compound Formula[J]. Science and Technology of Food Industry, 2022, 43(15): 202−208. (in Chinese with English abstract). 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

doi: 10.13386/j.issn1002-0306.2021110048
详细信息
    作者简介:

    邵崇璇(1999−),女,本科,研究方向:食品科学与工程,E-mail:516126787@qq.com

    通讯作者:

    洪雁(1974−),女,博士,教授,研究方向:淀粉质资源的开发与利用,E-mail:hongyan@jiangnan.edu.cn

    佟毅(1963−),男,博士,正高级工程师,研究方向:玉米精深加工,E-mail:tongyi@cofco.com

  • 中图分类号: TS236.9

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

  • 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。
  • 图  1  添加不同种变性淀粉卡仕达酱的动态流变特性

    Figure  1.  Rheological properties of custard sauce with different modified starch

    表  1  卡仕达酱基础配方

    Table  1.   Basic recipe for custard sauce

    原料添加量(g/100 g)原料添加量(g/100 g)
    变性淀粉4.00全脂奶粉5.50
    玉米淀粉3.00单双甘酯0.40
    卡拉胶0.30山梨酸钾0.20
    刺槐豆胶0.30柠檬酸0.20
    白砂糖25.000.06
    棕榈油18.0043.04
    下载: 导出CSV

    表  2  卡仕达酱感官评定标准

    Table  2.   Scoring criteria for sensory evaluation of custard sauce

    项目评分标准分值(分)
    挺立度挺立度好,未流散14~20
    较挺立,有软塌现象7~13
    完全软塌,已流散1~6
    光泽度表面光泽度高8~10
    表面光泽度较低4~7
    表面暗淡无光1~3
    稠度在口腔内不易流动,稠度很大14~20
    在口腔内较易流动,稠度较小7~13
    在口腔内易流动,稠度很小1~6
    口感细腻度口感均匀细腻17~25
    口感较细腻。9~16
    口感粗糙,有颗粒感1~8
    黏口性酱易与牙齿或上颚分离,不黏口17~25
    酱较难与牙齿或上颚分离,较黏口9~16
    酱难与牙齿或上颚分离,很黏口1~8
    总分100
    下载: 导出CSV

    表  3  添加不同种变性淀粉的卡仕达酱质构特性

    Table  3.   Texture properties of custard sauce with different modified starch

    样品硬度(g)稠度(g·sec)黏聚力(g)黏性(g·sec)
    对照样2002.90±20.34a1999.35±52.49a−1805.10±1.65b−545.09±44.08c
    卡仕达酱(HWMDP)1109.95±44.53b1260.72±10.47b−861.77±119.11a−109.76±15.60a
    卡仕达酱(AWMDP)860.41±13.33c1008.11±129.37c−785.99±68.58a−188.57±30.11b
    卡仕达酱(AWMDA)887.74±11.38c1006.67±9.11c−754.22±2.28a−199.98±19.13b
    注:同列不同小写字母表示差异显著(P<0.05);表4表6~表10同。
    下载: 导出CSV

    表  4  添加不同种变性淀粉的卡仕达酱耐烘烤度

    Table  4.   Baking resistance of custard sauce with different modified starch

    样品状态耐烘烤度(%)
    对照样挺立,保型性良好,未焦糊100.00±0.00a
    卡仕达酱(HWMDP)较挺立,有一定保型性,未焦糊92.88±0.54b
    卡仕达酱(AWMDP)软塌,保型性差,完全焦糊60.78±1.22c
    卡仕达酱(AWMDA)流散,保型性差,完全焦糊48.54±1.05d
    下载: 导出CSV

    表  5  添加不同种类变性淀粉卡仕达酱的感官评定(分)

    Table  5.   Sensory evaluation of custard sauce with different kinds of modified starch (score)

    样品对照样卡仕达酱(HWMDP)卡仕达酱(AWMDP)卡仕达酱(AWMDA)
    挺立度18.0±1.58a15.2±2.05a9.0±3.74b5.4±1.52b
    光泽度6.0±0.71a6.4±0.71a6.4±1.52a7.4±1.82a
    稠度18.0±0.71a15.8±1.79ab13.2±5.26ab11.6±5.50b
    口感细腻度25.0±0.00a22.8±3.35a22.8±3.35a22.6±3.29a
    黏口性22.0±0.71a21.4±1.95a21.6±1.82a21.4±1.95a
    总分89.0±1.87a81.8±7.23ab73.0±11.79bc68.4±9.56c
    注:同行不同小写字母表示差异显著(P<0.05)。
    下载: 导出CSV

    表  6  三种变性淀粉的糊化特征值

    Table  6.   Gelatinization eigenvalues of HWMDP, AWMDP and AWMDA

    样品A(℃)B(BU)C(BU)D(BU)E(BU)F(BU)
    HWMDP57.0±12.41b1061±15.00b915±11.67b942±13.67b1572±24.00a1659±16.00a
    AWMDP63.1±5.22a900±12.33c863±17.33c901±5.33c1208±18.67c1242±22.00c
    AWMDA62.0±9.03a1187±23.00a1104±31.33a1097±8.33a1522±13.00b1561±13.33b
    下载: 导出CSV

    表  7  添加不同质量分数HWMDP卡仕达酱的品质特性

    Table  7.   Quality characteristics of custard sauce with different mass fractions of HWMDP

    样品硬度(g)耐烘烤度(%)感官总分(分)
    对照样2002.90±20.34a100.00±0.00a89.0±1.87a
    卡仕达酱(1%HWMDP)336.96±11.27e32.42±2.32f66.4±7.33c
    卡仕达酱(2%HWMDP)710.93±22.47d65.94±1.70e69.8±13.22c
    卡仕达酱(3%HWMDP)898.18±24.91c72.84±1.10d72.0±10.56bc
    卡仕达酱(4%HWMDP)1109.95±44.53b92.88±0.54b81.8±7.23ab
    卡仕达酱(5%HWMDP)851.26±31.58c86.65±1.00c82.0±8.15ab
    下载: 导出CSV

    表  8  添加不同质量分数玉米淀粉卡仕达酱的品质特性

    Table  8.   Quality characteristics of custard sauce with different mass fractions of corn starch

    样品硬度(g)耐烘烤度(%)感官总分(分)
    对照样2002.90±20.34a100.00±0.00a89.0±1.87a
    卡仕达酱(1%玉米淀粉)960.62±40.06c72.14±1.29d77.0±11.64b
    卡仕达酱(2%玉米淀粉)1050.10±91.39bc87.69±0.36c79.4±5.22ab
    卡仕达酱(3%玉米淀粉)1109.95±44.53b92.88±0.54b81.8±7.23ab
    卡仕达酱(4%玉米淀粉)1035.93±52.93bc100.00±0.06 a80.8±5.01ab
    卡仕达酱(5%玉米淀粉)993.52±80.25bc99.90±0.17 a82.8±5.26ab
    下载: 导出CSV

    表  9  添加不同质量分数卡拉胶卡仕达酱的品质特性

    Table  9.   Quality characteristics of custard sauce with different mass fractions of carrageenan

    样品硬度(g)耐烘烤度(%)感官总分(分)
    对照样2002.90±20.34a100.00±0.00a89.0±1.87a
    卡仕达酱(0.30%卡拉胶)1109.95±44.53c92.88±0.54c81.8±7.23b
    卡仕达酱(0.35%卡拉胶)1143.95±28.46c99.97±0.06a85.8±4.97a
    卡仕达酱(0.40%卡拉胶)1293.00±38.80b93.37±0.06bc87.8±3.20a
    卡仕达酱(0.45%卡拉胶)1363.89±94.70b100.00±0.00a88.6±4.34a
    卡仕达酱(0.50%卡拉胶)1266.54±29.63b93.48±0.11b86.6±2.70a
    下载: 导出CSV

    表  10  添加不同质量分数刺槐豆胶卡仕达酱的品质特性

    Table  10.   Quality characteristics of custard sauce with different mass fractions of locust bean gum

    样品硬度(g)耐烘烤度(%) 感官总分(分)
    对照样2002.90±20.34a100.00±0.00a89.0±1.87a
    卡仕达酱(0.30%刺槐豆胶)1363.89±94.70d100.00±0.00a88.6±4.34a
    卡仕达酱(0.35%刺槐豆胶)1450.13±22.80cd99.97±0.06a85.0±3.58a
    卡仕达酱(0.40%刺槐豆胶)1522.67±20.92c100.0±0.00a85.2±4.67a
    卡仕达酱(0.45%刺槐豆胶)1670.09±26.96b100.00±0.00a87.4±2.95a
    卡仕达酱(0.50%刺槐豆胶)1518.18±32.85c99.97±0.06a86.8±3.11a
    下载: 导出CSV
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出版历程
  • 收稿日期:  2021-11-05
  • 网络出版日期:  2022-06-19
  • 刊出日期:  2022-08-03

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