CAJ | 학술논문

变性淀粉是将天然淀粉经过改性后得到的一类淀粉衍生物，性能优异。速冻米面制品一般需要经过预冷、冷冻、冷藏和使用前的解冻过程，这个过程伴有复杂的流体与固体之间的相互转换。经常将少量的化学改性淀粉作为一种改良剂添加到速冻米面制品中，从而缓解淀粉老化，降低烹煮损失，提高储存质量和感官品质。
변성정분시장천연정분경과개성후득도적일류정분연생물，성능우이。속동미면제품일반수요경과예랭、냉동、랭장화사용전적해동과정，저개과정반유복잡적류체여고체지간적상호전환。경상장소량적화학개성정분작위일충개량제첨가도속동미면제품중，종이완해정분노화，강저팽자손실，제고저존질량화감관품질。
Modified starch is a series of derivatives obtained after the denaturation of natural starch, and has excellent performance. Quick frozen rice and flour products generally need to go through the pre-cooling,frozen, refrigerated and thaw process before using, this process is accompanied by the mutual conversion between complex fluids and solids. Several chemically modified starch was usually used as quality improver adding in the frozen food to relieve the starch retrogradation and reduce cooking loss and improve the quality of store and sensory.