CAJ | 학술논문

以甲醇为溶剂制备玉米羧甲基淀粉,将玉米羧甲基淀粉添加到馒头粉中,研究了玉米羧甲基淀粉对馒头品质及老化特性的影响.结果表明:添加玉米羧甲基淀粉使馒头比客降低、色泽变暗,馒头的感官评分降低,但添加适量的羧甲基淀粉能显著改善馒头的内部组织结构.当添加量为O.5%时,玉米羧甲基淀粉能有效地抑制馒头的老化.
이갑순위용제제비옥미최갑기정분,장옥미최갑기정분첨가도만두분중,연구료옥미최갑기정분대만두품질급노화특성적영향.결과표명:첨가옥미최갑기정분사만두비객강저、색택변암,만두적감관평분강저,단첨가괄량적최갑기정분능현저개선만두적내부조직결구.당첨가량위O.5%시,옥미최갑기정분능유효지억제만두적노화.
Carboxymethyl starch has been prepared by methanol medium method,using coin starch as material.The effects of addition of carboxymethyl corll starch on quality and aging properties of Chinese Mantou were in-vestigated.The results showed that the specific volume of Mantou was reduced and the color was dark which re-duced the sensory of Mantou by adding carboxymethyl corn starch.But the texture of Mantou was improved obvi-ously by suitable addition.When the addition of carboxymethyl coln starch iS 0.5%.the aging was effectively postponed.