淀粉在含乳甜点中的应用

摘要

The trials compared the performance of traditional native starch, one traditional modified starch and 2 functional native starches (NOVATION 2600 and NOVATION 3300) in dairy desserts.The trials focused on the functional characteristics of the different starches in dairy desserts,examining product quality in terms of sensory perception, texture analysis, shelf life stability and flow viscosity profile.Both NOVATION 2600 and 3300 showed performance equal to the modified starch, giving stability and a creamy texture to a dairy dessert. Both sensory and instrumentation tests demonstrated that these functional native starches compared well to the modified starches, whereas traditional native starches could not match the required performance.%本文通过普通淀粉、某变性淀粉和两种功能性天然淀粉Novation 2600和Novation3300在乳制甜点中的应用实验,从产品的货架期、结构、口感以及粘度等方面对不同淀粉的功能特性进行了比较.口感测试和仪器测试结果均可证明,两种功能性天然淀粉与该变性淀粉相似,赋予甜点稳定性和奶油感.而普通淀粉则无此贡献.