Study On The Exploitation And Application Of Modified Starches Used In Frozen Food

Modified starch is a kind of starch which had been modified. Compared to the ordinary starch, the modified starch has some special physical and chemical properties. Adding the modified starch into the frozen food can improve the performance of food during the food processing. In recent years, people put more and more focus on the using of modified starch in the production of frozen food. There are a variety of chemically modified starches. The different type of modified starches has a different role to the texture and product quality of the dough. Adding the modified starches appropriately to the frozen food can help improving its quality.The main content of this issue was to study the preparation of oxidized starch and esterified starch, and indentify the optimum parameters of the preparation of the modified starches. Then adding the modified starches into the frozen food and investigating the performances of the frozen food. The main results were shown as follows:1. We determined the process and the best parameters of the preparation of oxidized starch. The effects of reaction time, reaction temperature, oxidant amount, water content on the carboxyl content of oxidized starch were studied. The following optimum conditions were obtained by orthogonal designs:reaction time120min, oxidant amount5.5%, water content22%and reaction temperature90℃. The carboxyl content of the oxidized starch was0.588%under this preparation condition.2. We determined the process and the best parameters of the preparation of esterified starch. The effects of the dosage of esterifying agent, reaction temperature, and pH value on the substituting degree of esterified starch were studied. The following optimum conditions were obtained by orthogonal designs:the dosage of esterifying agent was9%, reaction temperature was37℃, reaction time was165min, pH value was8.0. The substituting degree of esterified starch was20.12113under this preparation condition.3. Adding the oxidized potato starch and esterified starch into the bakery. The results indicated that the effects of modified starches on frozen food depended on its adding dosage. We studied the characters of the frozen dumplings and frozen rice ball by adding the modified starch.