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.

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

More Information
  • Received Date: November 04, 2021
  • Available Online: May 29, 2022
  • In this paper, the gelatinization characteristics of hydroxypropylwaxy maize distarch phosphate (HWMDP), acetylated waxy maize distarch phosphate (AWMDP) and acetylated waxy maize distarchadipate (AWMDA) were compared with each other. Based on the comparison, three kinds of custard sauce with different modified starch were prepared. Then, by comparing the texture characteristics, baking resistance, rheological properties and sensory quality of the three kinds of custard sauce, the appropriate modified starch was selected. Finally the effects of the addition of modified starch, corn starch, carrageenan and locust bean gum on the quality of custard sauce were investigated. The results showed that the application of HWMDP in custard sauce had higher hardness, higher viscosity, better sensory properties and baking resistance than that of custard sauce added with AWMDP and AWMDA. The suitable addition amount of thickener in custard sauce was: HWMDP 4% (m/m), corn starch 3% (m/m), carrageenan 0.45% (m/m), locust bean gum 0.45% (m/m). The indexes of custard sauce prepared by this formula were close to the control.
  • [1]
    SHAIKH M, ALI T M, HASNAIN A. Utilization of chemically modified pearl millet starches in preparation of custards with improved cold storage stability[J]. International Journal of Biological Macromolecules,2017(104):360−366.
    [2]
    张淑芬, 吴宗帅, 吴磊, 等. 预糊化变性淀粉的制备及其在卡仕达酱中的应用研究[J]. 食品科技,2017,42(8):278−282. [ZHANG S F, WU Z S, WU L, et al. Preparation of pregelatinized modified starch and application in custard cream[J]. Food Science and Technology,2017,42(8):278−282.

    ZHANG S F, WU Z S, WU L, et al. Preparation of pregelatinized modified starch and application in custard cream[J]. Food Science and Technology, 2017, 42(8): 278-282.
    [3]
    WASIU A, LATEEF O S, TAOFIK A S, et al. Development of an optimized cassava starch-based custard powder[J]. Journal of Culinary Science and Technology,2019,1(17):22−44.
    [4]
    BULIYAMINU A A, TILAHUN S, SAMSON A O. Structural, rheological and in vitro digestibility properties of composite corn-banana starch custard paste[J]. LWT-Food Science & Technology,2017(79):84−91.
    [5]
    周惠明. 谷物科学原理[M]. 北京: 中国轻工业出版社, 2019: 37−39.

    ZHOU H M. Principles of cereal science[M]. Beijing: China Light Industry Press, 2007: 37−39.
    [6]
    徐忠, 孙月, 蓝英阁, 等. 变性淀粉在调味品加工中的应用研究进展[J]. 中国调味品,2018,43(11):179−190. [XU Z, SUN Y, LAN Y G, et al. Research progress on application of modified starch in condiment processing[J]. China Condiment,2018,43(11):179−190. doi: 10.3969/j.issn.1000-9973.2018.11.037

    XU Z, SUN Y, LAN Y G, et al. Research progress on application of modified starch in condiment processing[J]. China Condiment, 2018, 43(11): 179-190. doi: 10.3969/j.issn.1000-9973.2018.11.037
    [7]
    李真, 安阳, 艾志录, 等. 不同类型变性淀粉的理化特性比较[J]. 中国食品学报,2019,19(4):280−286. [LI Z, AN Y, AI Z L, et al. Comparison of physicochemical properties of different types of modified starch[J]. Journal of Chinese Institute of Food Science and Technology,2019,19(4):280−286.

    LI Z, AN Y, AI Z L, et al. Comparison of physicochemical properties of different types of modified starch[J]. Journal of Chinese Institute of Food Science and Technology, 2019, 19(4): 280-286.
    [8]
    程东, 洪雁, 庞艳生, 等. 交联和羟丙基改性对蜡质玉米淀粉糊化和流变性质的影响[J]. 食品与发酵工业,2016,42(3):18−23. [CHENG D, HONG Y, PANG Y S, et al. Effects of cross linking and hydroxypropyl modification on gelatinization and rheological properties of waxy corn starch[J]. Food and Fermentation Industries,2016,42(3):18−23.

    CHENG D, HONG Y, PANG Y S, et al. Effects of cross linking and hydroxypropyl modification on gelatinization and rheological properties of waxy corn starch[J]. Food and Fermentation Industries, 2016, 42(3): 18-23.
    [9]
    周思妤, 李贤才, 杨宇, 等. 不同糖醇对绿茶卡仕达酱品质特性的影响[J]. 食品工业科技,2020,444(4):37−41, 47. [ZHOU S Y, LI X C, YANG Y, et al. Effects of different sugar alcohol on the quality of the tea custard cream[J]. Science and Technology of Food Industry,2020,444(4):37−41, 47.

    ZHOU S Y, LI X C, YANG Y, et al. Effects of different sugar alcohol on the quality of the tea custard cream[J]. Science and Technology of Food Industry, 2020, 444(4): 37-41, 47.
    [10]
    徐荣雄, 邓瑞君. 耐烘焙果酱的研究[J]. 食品科技,2013(9):83−87. [XU R X, DENG R J. The research of baking stable jam[J]. Food Science and Technology,2013(9):83−87.

    XU R X, DENG R J. The research of baking stable jam[J]. Food Science and Technology, 2013(9): 83-87.
    [11]
    TOMASCHUNAS M, KOHN E, BENNWITZ P, et al. Quantitative and qualitative variation of fat in model vanilla custard desserts: Effects on sensory properties and consumer acceptance[J]. Journal of Food Science,2013,78(4-5-6):894−901.
    [12]
    苏晓芳, 刘匀昀, 郭娟娟, 等. 紫薯淀粉与卡拉胶共混体系糊化及流变学特性的研究[J]. 热带作物学报,2014,35(9):1853−1859. [SU X F, LIU Y Y, GUO J J, et al. Pasting and rheological properties of purple sweet potato starch and carrageenan mixed systems[J]. Chinese Journal of Tropical Crops,2014,35(9):1853−1859. doi: 10.3969/j.issn.1000-2561.2014.09.032

    SU X F, LIU Y Y, GUO J J, et al. Pasting and rheological properties of purple sweet potato starch and carrageenan mixed systems[J]. Chinese Journal of Tropical Crops, 2014, 35(9): 1853-1859. doi: 10.3969/j.issn.1000-2561.2014.09.032
    [13]
    裴晶莹, 赵佳慧, 李晓磊, 等. 刺槐豆胶与玉米淀粉混合物流变性分析[J]. 食品研究与开发,2018,39(1):11−14. [PEI J Y, ZHAO J H, LI X L, et al. Rheological analysis of corn starch and locust bean gum mixture[J]. Food Research and Development,2018,39(1):11−14. doi: 10.3969/j.issn.1005-6521.2018.01.003

    PEI J Y, ZHAO J H, LI X L, et al. Rheological analysis of corn starch and locust bean gum mixture[J]. Food Research and Development, 2018, 39(1): 11-14. doi: 10.3969/j.issn.1005-6521.2018.01.003
    [14]
    肖悦, 刘敏, 刘金光, 等. 黄变对大米流变特性以及内部结构的影响[J]. 食品科学,2020,41(11):22−27. [XIAO Y, LIU M, LIU J G, et al. Effect of postharvest yellowing on rheological properties and internal structure of rice[J]. Food Science,2020,41(11):22−27. doi: 10.7506/spkx1002-6630-20190611-118

    XIAO Y, LIU M, LIU J G, et al. Effect of postharvest yellowing on rheological properties and internal structure of rice[J]. Food Science, 2020, 41(11): 22-27. doi: 10.7506/spkx1002-6630-20190611-118
    [15]
    张雅媛, 洪雁, 顾正彪, 等. 玉米淀粉与黄原胶复配体系流变和凝胶特性分析[J]. 农业工程学报,2011,27(9):357−362. [ZHANG Y Y, HONG Y, GU Z B, et al. Rheological and gel properties of corn starch and xanthan gum blend system[J]. Transactions of the CSAE,2011,27(9):357−362. doi: 10.3969/j.issn.1002-6819.2011.09.062

    ZHANG Y Y, HONG Y, GU Z B, et al. Rheological and gel properties of corn starch and xanthan gum blend system[J]. Transactions of the CSAE, 2011, 27(9): 357-362. doi: 10.3969/j.issn.1002-6819.2011.09.062
    [16]
    林俊忠. 巧妙运用变性淀粉推动烘焙食品行业可持续发展的路径探[J]. 食品工程,2021(1):5−6. [LIN J Z. Ingenious use of modified starch to promote the sustainable development of the bakery industry[J]. Food Engineering,2021(1):5−6.

    LIN J Z. Ingenious use of modified starch to promote the sustainable development of the bakery industry[J]. Food engineering, 2021(1): 5-6.
    [17]
    潘治利, 张垚, 艾志录, 等. 马铃薯淀粉糊化和凝胶特性与马铃薯粉品质的关系[J]. 食品科学,2017,38(5):197−201. [PAN Z L, ZHANG Y, AI Z L, et al. Relationship between gelatinization and gelling properties of potato starch and potato noodles[J]. Food Science,2017,38(5):197−201. doi: 10.7506/spkx1002-6630-201705032

    PAN Z L, ZHANG Y, AI Z L, et al. Relationship between gelatinization and gelling properties of potato starch and potato noodles[J]. Food Science, 2017, 38(5): 197-201. doi: 10.7506/spkx1002-6630-201705032
    [18]
    何绍凯, 田映良, 曹余, 等. 交联和羟丙基改性对蜡质玉米淀粉糊性能的影响[J]. 中国食品添加剂,2014(2):75−79. [HE S K, TIAN Y L, CAO Y, et al. Effects of crosslinking and hydroxypropylated modification on properties of waxy starch[J]. China Food Additives,2014(2):75−79. doi: 10.3969/j.issn.1006-2513.2014.02.007

    HE S K, TIAN Y L, CAO Y, et al. Effects of crosslinking and hydroxypropylated modification on properties of waxy starch[J]. China Food Additives, 2014(2): 75-79. doi: 10.3969/j.issn.1006-2513.2014.02.007
    [19]
    廖卢艳, 吴卫国. 不同淀粉糊化及凝胶特性与粉条品质的关系[J]. 农业工程学报,2014,30(15):332−338. [LIAO L Y, WU W G. Relationship between gelatinization and gel properties of different starch and their noodles[J]. Transactions of the Chinese Society of Agricultural Engineering,2014,30(15):332−338. doi: 10.3969/j.issn.1002-6819.2014.15.042

    LIAO L Y, WU W G. Relationship between gelatinization and gel properties of different starch and their noodles[J]. Transactions of the Chinese Society of Agricultural Engineering, 2014, 30(15): 332-338. doi: 10.3969/j.issn.1002-6819.2014.15.042
    [20]
    孙慢慢. 变性淀粉的性质及在酸奶中的应用研究[D]. 无锡: 江南大学, 2012.

    SUN M M. Studying on the properties of modified starched and application in yoghurt[D]. Wuxi: Jiangnan University, 2012.
    [21]
    潘立英, 宋臻善, 郭桦, 等. 卡拉胶对月饼果味酱品质的影响[J]. 现代食品科技,2013(6):1342−1345. [PAN L Y, SONG Z S, GUO Y, et al. Effect of carrageenan on the quality of a fruit-flavor jam used for mooncake preparation[J]. Modern Food Science and Technology,2013(6):1342−1345.

    PAN L Y, SONG Z S, GUO Y, et al. Effect of carrageenan on the quality of a fruit-flavor jam used for mooncake preparation[J]. Modern Food Science and Technology, 2013(6): 1342-1345.
    [22]
    陈龙. 普鲁兰多糖对大米淀粉性质的影响及机理研究[D]. 无锡: 江南大学, 2015.

    CHEN L. Effects and mechanism investigation of pullulan on tne properties of rice starch[D]. Wuxi: Jiangnan University, 2015.
    [23]
    肖杨, 葫君莅, 郑远荣, 等. 卡拉胶和黄原胶对酸性凝胶型再制干酪质构的影响[J]. 食品科学,2012,33(23):93−97. [XIAO Y, H J L, ZHENG Y R, et al. Effect of carrageenan and xanthan gum on texture of acid gel reprocessed cheese[J]. Food Science,2012,33(23):93−97.

    XIAO Y, H J L, ZHENG Y R, et al. Effect of carrageenan and xanthan gum on texture of acid gel reprocessed cheese[J]. Food Science, 2012, 33(23): 93-97.
    [24]
    郭肖. 刺槐豆胶及其复配胶流变学性质的研究[D]. 兰州: 西北师范大学, 2013.

    GUO X. Study on rheological properties of locust bean gum and its complex gums[D]. Lanzhou: Northwest Normal University, 2013.
    [25]
    刘文娟, 何绍凯, 曹余, 等. 马铃薯淀粉及其7种变性淀粉糊液特性的比较研究[J]. 中国食品添加剂,2015,142(12):60−64. [LIU W J, HE S K, CAO Y, et al. A paste features of potato starch and its seven modifified starch[J]. China Food Additives,2015,142(12):60−64. doi: 10.3969/j.issn.1006-2513.2015.12.002

    LIU W J, HE S K, CAO Y, et al. A paste features of potato starch and its seven modifified starch[J]. China Food Additives, 2015, 142(12): 60-64. doi: 10.3969/j.issn.1006-2513.2015.12.002
  • Cited by

    Periodical cited type(1)

    1. 何静,柏松,谢光杰,罗玲,黄治国,卫春会. 酿酒污水资源化应用性能及风险分析. 中国酿造. 2024(01): 113-118 .

    Other cited types(1)

Catalog

    Article Metrics

    Article views (367) PDF downloads (52) Cited by(2)

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return