中国食品添加剂Issue(4)：168-172,5.
辛烯基琥珀酸酐酶解淀粉在冷食品中应用初探
Study on the application of enzymatic osa starch in ice cream
邹建 1刘洁2
作者信息
- 1. 河南商业高等专科学校,郑州 450045
- 2. 河南工业大学食品学院,郑州 450001
- 折叠
摘要
Abstract
The enzymatic OSA com starch was prepared by OSA (Octenyl Succinic Anhydride) and α - amylase. The emulsification of enzymatic OSA com starch were studied. The results showed that emulsifying properties of composite modified starch greatly improved compared with native starch. The enzymatic OSA corn starch could be used in oil - in -water emulsion system as emulsifier through the determination of HLB. By comparing the emulsification in ice -cream added enzymatic OSA com starch and other commercial emulsifiers, the enzymatic OSA com starch could increase expansion and sensory quality.关键词
辛烯基琥珀酸酐酶解淀粉/乳化性/乳化剂/雪糕Key words
enzymatic OSA starch/ emulsification/ emulsifier/ ice-cream分类
轻工纺织引用本文复制引用
邹建,刘洁..辛烯基琥珀酸酐酶解淀粉在冷食品中应用初探[J].中国食品添加剂,2011,(4):168-172,5.
