PROPERTIES AND APPLICATION OF MODIFIED STARCHES IN FOOD PRODUCTION

Abstract

With the development of economy and the improvement of living standards, consumers' requirements for the food industry are also increasing, not only to eat well, but also to the appearance of food and other quality requirements are higher. Crystal dumpling is one of the representative food of crystal skin pasta. It is widely loved by consumers for its crystal clear appearance and smooth elastic and tough taste. However, for crystal dumpling, because it is made of whole starch, it is easy to crack under the condition of -50°С quick freezing. At the same time, in the process of making crystal dumpling skin, it is easy to crack due to water loss, and it is not easy to roll into shape and the skin is easy to crack. Therefore, it is very urgent to improve the appearance, edible quality and processing performance of crystal dumplings. In view of the fact that modified starch is widely used in dumplings as an improver, it can improve its transparency, water holding capacity, reduce frost cracking rate and cooking loss. Although there are many studies on the application of modified starch in quick-frozen dumplings, the research on the application of modified starch in crystal dumplings is relatively small. In this paper, the effects of the characteristics and processing conditions of four different modified starch on the characteristics of crystal dumpling skin were studied. Four kinds of modified starches that are expected to improve the quality of crystal dumpling skins were selected, namely Potato acetate starch, Potato hydroxypropyl starch, Octenyl succinate starch sodium, Acetate cassava starch. Through the determination of the physical indicators of the above four modified starches, and then explore the feasibility of applying them to crystal dumpling skins to improve their quality. Studies have found that the light transmittance of the four modified starches is higher than that of the original crystal dumpling mixed starch, which verifies the feasibility of applying these four modified starches to the crystal dumpling skin to improve its transparency and other characteristics. At the same time, it provides a certain reference value for related research on improving the characteristics of crystal dumpling skin.