As an important food resource, starch is an important material in food production. However, there are many shortcomings of natural starch, there are structural instability, poor solubility and other shortcomings, natural starch can not meet the current needs of food processing, which requires some technical means to change the physical and chemical properties of natural starch.
Modified starch refers to the use of physical, chemical or enzymatic methods to change the original characteristics of natural starch on the basis of natural starch. At present, more than 1,000 kinds of modified starch have been successfully developed, and the average annual output of the world is about 30 million tons. Different types of modified starch, their properties vary greatly. For example, acetate starch gelatinization temperature is low, freeze-thaw stability is high, paste transparency is high, and carboxymethyl starch has extremely high transparency and viscosity. According to its different properties, modified starch is widely used in food, pharmaceutical, paper and other industries.
Water retention of different raw starches and modified starches
Xu Hua et al. have shown that potato starch, corn starch and tapioca starch have been processed into modified starch, and their water retention has been significantly improved. Among them, potato hydroxypropyl starch has the highest water retention, and potato hydroxypropyl starch has high expansion and high water retention at low temperatures;
In corn acetate starch, tapioca acetate starch, potato acetate starch, potato acetate starch has high water retention, corn and tapioca acetate starch are basically consistent in water retention;
In the tapioca modified starch, the water retention of cassava hydroxypropyl and cassava crosslinked hydroxypropyl starch is basically the same, while the water retention of starch is improved after crosslinking esterification of cassava acetate. Effectively reduce the product after refrigeration of water loss, drying and cracking phenomenon.
Next, we summarize the specific applications of modified starch in various food developments:
<h1 class="pgc-h-arrow-right" >01, modified starch compound addition has obvious effect on potato instant noodles</h1>
The results of Liu Yuhuan et al. in the experiment of adding single modified starch showed that the quality improvement effect of potato instant noodles was better when the proportion of acetate starch was 3%, and the proportion of hydroxypropyl starch, phosphate starch and octenyl succinate starch was 2%.
In the modified starch compound test, when the proportion of hydroxypropyl starch + acetate starch and hydroxypropyl starch + octenyl starch succinate was 1.5% + 1.5%, the standardized comprehensive scores were 1 and 0.697 9, respectively, which had the best effect on the quality improvement of potato instant noodles.
In the end, the study concluded that the addition of modified starch had a significant improvement effect on the quality of potato instant noodles through principal component analysis, and the improvement effect of modified starch compound addition on potato instant noodles was better than that of adding single modified starch.
<h1 class="pgc-h-arrow-right" >02, xanthan gum and modified starch in improving the taste of instant noodle soup base</h1>
Domestic instant noodle seasoning, early imitation of the traditional family kitchen cooking sauce, the use of grease and solid raw materials, through cooking to produce a rich aroma and heavy taste, in order to meet the consumer's pursuit of color and flavor, but such sauce solids content is more, homogeneity and poor fluidity. Japan, which is also a big consumer of instant noodles, uses fluid raw materials for its instant noodle sauce, aseptic filling, less solid content of sauce, uniform texture, good fluidity, and the soup base is rich after flushing, and the sense of soup and cooking is more sufficient.
In recent years, with the upgrading of consumption, more and more consumers need more catering convenience foods, instant noodle sauce buns have been partially upgraded to soup buns, how to reflect the rich and thick feeling of the soup base, is a topic that needs to be explored.
Zhang Yining's research results show that in the spice soup package used in the experiment, a single addition of xanthan gum or acetylated bisamyladipate can not not only meet the thickness of the soup base after brewing, but also maintain the good fluidity of the sauce before brewing. In order to obtain better thickening effect and stability, xanthan gum is used in combination with modified starch, when the proportion of xanthan gum is added is 0.2% xanthan gum, +1% acetylated bisambioxydipic acid, +1% sodium octenyl succinate starch, the viscosity of the soup base is significantly improved compared with the blank sample, and the taste preference and taste suitability are the best.
<h1 class="pgc-h-arrow-right" >03, the application of different tapioca modified starch in fresh moist noodles</h1>
With the acceleration of the pace of modern life and the improvement of refrigeration technology, the consumption of fresh moist noodles has increased year by year, but there are problems such as high break rate, muddy soup, and short storage time. Studies have shown that adding a certain amount of modified starch to flour can improve the processing characteristics and quality of fresh moist noodles.
Image credit: pixabay
Tapioca starch is widely used in actual production because of its excellent characteristics, and due to the shortcomings of the original starch itself, the transparency and freeze-thaw stability can be significantly improved after denaturation. The conclusions of Hu Yanling et al. in the comparative study of four kinds of tapioca deformation starch, tapioca proyl starch, tapioca hydroxypropyl starch and tapioca oxidized starch are as follows:
(1) The best recipe for fresh moist noodles is 1g of salt, 1.5g of soybean oil, 5g of tapioca acetate starch, and 38g of water.
(2) Compared with 4 different kinds of tapioca starch, cassava oxidation starch paste has the best transparency, followed by cassava acetate starch, and cassava acetate and cassava hydroxypropyl starch have the best freeze-thaw stability.
(3) The quality of 4 kinds of tapioca starch is applied to the fresh wet noodles, the tapioca acetate starch has the longest cooking time and the smallest break rate; adding 5% cassava acetate, the sensory score of the fresh moist noodles is the highest.
<h1 class="pgc-h-arrow-right" >04, application of modified starch in oyster sauce production</h1>
In the production process of oyster sauce, after stirring, homogenization, high temperature sterilization and other steps, the oyster sauce posture becomes unstable, and water and stratification occur during storage and transportation, affecting the product posture. The addition of thickening stabilizer can improve the viscosity of oyster sauce, keep the body relatively stable, and change the physical properties of oyster sauce products, giving it a viscous and suitable taste. Starch is the main component of oyster sauce thickening stabilizer, domestic starch production of oyster sauce is thin, easy to water stratification, there is a large quality hidden danger; foreign starch prices are high, and the supply is in short supply. Therefore, the development of modified starch has become an urgent problem to be solved.
The results of the study by Wang Cong et al. show that the waxy corn starch is mixed with the raw corn starch in the ratio of 4:1 to make a starch pulp, 15% vinyl acetate is added for esterification reaction for 1h, and then 8% propylene oxide is added for etherification reaction for 1.5 h, 9% sodium trimetaphosphate is added for crosslinking reaction for 2h, and modified starch acetylated diamyl phosphate is obtained, and then it is applied to oyster sauce, which can improve the stability of oyster sauce on the basis of maintaining the same taste, and greatly reduce production costs.
< h1 class="pgc-h-arrow-right" >05, the application of compound modified starch in dough</h1>
Noodle products are easy to regenerate in low temperature environments, and the amount of oil absorbed when fried is high, which seriously affects their taste and nutrition, and restricts the development of the industry. The application of modified starch in dough products has become particularly important because it helps to improve the defects of dough products. In recent years, the application of modified starch in flour products has received great attention.
Compound modified starch coagulation is reduced, the viscosity is moderate, the properties of transparency, freeze-thaw stability, gelatinization temperature and other properties have been improved to varying degrees, of which the 1:2:1 group (acetate starch: carboxymethyl starch: hydroxypropyl diamyl phosphate) performed best and was suitable for use in dough production. Adding an appropriate amount of compound modified starch to the dough can effectively improve its water retention, and it is best when the amount of addition is 5.0%.
The addition of compound modified starch can improve the texture characteristics of the dough, the shear force and toughness of the raw dough skin are increased, the hardness and chewability of the cooked dough blank are reduced, the elasticity is increased, and the amount of addition is 7.5%, the sensory score of the cooked dough blank is the highest.
The research conclusions of Yue Shuhang et al. show that modified starch can be well integrated after compounding, meet the production needs, and improve the quality of products. In the production of dough, the amount of compound modified starch is added to 5% to 7.5%.
<h1 class="pgc-h-arrow-right" >06, the application of modified starch in quick-frozen food</h1>
Quick-freezing is the method of reducing the temperature around food, which is widely used in the production, processing, transportation and storage of fish, meat, eggs, milk, vegetables, fruits and other perishable foods.
Application of esterified starch in quick-frozen dumplings
Esterified starch has been successfully applied to quick-frozen dumplings, which is determined by its own nature. It has the following characteristics: strong water absorption, good water retention, with a certain degree of emulsification, good film-forming, low temperature stability. In the freezing process of multi-component substances, there is a critical state called the glass state, in which many transitions occur, such as small molecule substances (water) from liquid to solid, large molecules (proteins, starch) from viscoelastic to brittle, in this case, part curing is not permanent. Under flow conditions, many ingredients are easy to accumulate, forming large ice crystals, destroying the product structure and changing the taste of the product; at the same time, the thawing process will also lead to problems such as soup loss.
The addition of esterified modified starch can effectively disperse free water, reduce the surface tension of fluid substances, prevent the accumulation of fluids and the formation of large ice crystals, and safely ensure product quality through the glass transformation process. Esterified starch gelatinization temperature is low, film forming performance is good. In the process of steaming quick-frozen dumplings, the modified starch gelatinizes before other starches, and its film-forming properties hinder the dissolution of other starches.
Application of pre-gelatinized modified starch in quick-frozen tangyuan
In the traditional production of tangyuan, there is a hot noodle process, which is susceptible to external factors (such as temperature) and human factors, resulting in fluctuations in the quality of hot noodles. Excessive hot dough will make the dough sticky, and inadequate packaging will make the dough scatter, and it is not easy to form a dough. The use of pre-gelatinized modified starch cold water good solubility and high viscosity characteristics, eliminating the hot scalding process, the use of cold water to directly adjust the dough, convenient control of dough quality, to ensure the uniformity of product quality.
Pre-gelatinized starch has good water retention and low temperature stability. During the rapid cooling process, water loss and cracks on the surface of the broth can be prevented. Pre-gelatinized starch has good viscoelasticity and structure, improves tensile elasticity, and maintains a tensile form.
Yang Qianna's research results show that the freeze-thaw resistance, water retention and form retention of cross-linked esterified double-modified starch can make the quick-frozen tangyuan retain its original performance when it is repeatedly freeze-thawed during circulation and storage, and prevent juice loss and ulceration. The shear resistance and high temperature resistance of crosslinked and esterified double modified starch can meet different process requirements, such as strong shear mixing, high temperature sterilization, etc. The crosslinked esterified double modified starch paste is short and delicate, and the taste is smooth, which can give the tangyuan filling a good shape and taste.
Research on the application of modified starch in burritos
The addition of modified starch in the quick-frozen burrito effectively improves the aging of the starch in the frozen dough, the added modified starch has high viscosity, strong water absorption, improves the gloss of the dough, is easy to process and form, has good water retention, good freeze-thaw stability, and is not easy to adhere to the storage and transportation process. Due to the low gelatinization temperature of the modified starch, it ensures that the product color is white, which is conducive to consumers' easy acceptance and easy purchase; after freezing at a low temperature of -18 °C, it prevents the surface of the burrito from breaking, improves the water retention of the reel, good retention and elasticity; after microwave heating, prevents the burrito from cracking, the surface is smooth and tough, the taste is tendon, and the appearance and inherent taste of the product are guaranteed, which is loved by consumers.
<h1 class="pgc-h-arrow-right" >07, the application of modified starch in baked goods</h1>
In recent years, the types of baked goods have gradually increased, people have also put forward higher quality requirements for baked goods, and the original starch has performance defects, restricting its application in food processing, especially in baked goods, the defects of natural starch are mainly reflected in:
(1) The taste is relatively poor, mainly because the paste in the native starch is relatively poor, and the stability is insufficient, making it impossible to obtain a good taste.
(2) The stability of viscosity is relatively poor. Starch is a natural resource, with varieties, regions and other differences, in the production process of starch, its viscosity can not be maintained in a relatively stable state.
(3) Poor stability. In the food processing process, there are mechanical processing links, such as processing extrusion, and its poor stability affects the processing process.
(4) It is very susceptible to interference from external environmental factors, such as processing temperature conditions.
(5) The stability of the paste is insufficient, and it is very easy to have problems such as aging.
(6) Poor solubility.
Zhang Xinqi's research shows that modified starch is safe to use and can be widely used in baked goods or other foods. For baked goods, the starch used must maintain good characteristics, for example, the cooking characteristics are greatly improved, and the taste of baked goods is effectively guaranteed by changing the length of the paste; the modified starch also has the characteristics of shear resistance and frost resistance; the film-forming performance is greatly improved; the hydrophilic group makes the starch have anti-aging properties and avoids the aging of the paste; and the hydrophobic group makes the starch have good emulsification properties.
Application in baked jams
In the process of baking jam, it is necessary to try to use a food thickener with relatively good high temperature resistance, generally pectin, to a certain extent, to avoid problems such as collapse in the processing process, however, its cost is relatively high, you can use modified starch instead of pectin, its performance is relatively good, and the price is relatively low, which can ensure the good taste of baked food.
Application in mounting flower and fruit paste
In baked goods, fruit paste is also an important product, in the process of baked food processing and production, fruit paste plays a role in smearing, mounting and other functions, for baked goods, mounting effect is affected by factors such as the quality of fruit paste, therefore, the same to ensure the quality of fruit paste.
In the production of many fruit pastes, the advantages of modified starch are gradually exerted, for example, the crosslinked stabilized starch produced by the way of compound denaturation has the advantages of good brightness, strong plasticity and good emulsification, which can form a fruit paste with better quality and greatly improve the quality of the paste. In addition, due to its good emulsification properties, it can be combined with cream, etc., so as to show a better modification effect in baked goods.
Application in cake products
Cake must have good anti-aging, oxidation resistance, if the use of ordinary wheat starch, because it contains a large amount of amylose, in the storage process is very easy to appear dehydration, hardening and other issues, greatly reducing the quality of the cake, affecting the sale of cake. Therefore, it is necessary to ensure that the starch used in cake products has good water retention, so as to avoid problems such as dehydration during long-term storage. Therefore, a certain amount of esterified starch can be used to improve the water retention of starch, thereby improving the anti-aging ability of the cake, avoiding the deterioration of the taste due to dehydration and hardening, etc., and ensuring that the cake can be sold smoothly.
<h1 class="pgc-h-arrow-right" >08, The effect of several tapioca modified starches on the quality of ham intestines</h1>
In recent years, modified starch as a meat food additive is increasingly used in the production of ham sausage, common acid-treated starch, acetylated di-starch phosphate, acetate starch and so on. Wang Xiaojun and others have shown that adding starch or modified starch to the ham intestine can significantly improve the quality of ham, improve the water retention of products, make the tissue delicate, elastic, excellent taste, improve the freeze-thaw stability of products, further improve the shelf life of products, improve the yield rate, and reduce costs. The addition of cassava acetylated bisambis phosphate is superior to improved product quality compared to several other tapioca raw material modified starches.
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09. Study on the application effect of modified starch and colloidal compound on the quality of the coating powder
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The crispiness of fried food is mainly determined by the crunchy taste of the surface wrapped powder after frying, and requires its filling to be tender and juicy, and the skin is crisp, that is, the internal moisture content is high, while the skin moisture content is low and not hard. The traditional use of flour is based on a single flour as the main raw material, but because the flour in the frying amount of oil absorption is large, and the shelf life is not long, a long time will make the product soften, reducing the taste of the product.
The addition of modified starch to the coating powder can greatly improve the appearance, color and taste of the product, and increase the output rate of the product. Among them, the modified starch is added to the slurry powder, cold water can be pulped, and the proportion of gouache during slurry preparation can be increased, the stability and fluidity of the slurry can be increased, the tenderness and juiciness of the product can be enhanced, and the amount of thickener can be reduced. The addition of modified starch to the pre-powder increases the adhesion between the material and the coating, making it less likely to shed its shell, and also enhances the water retention. The addition of modified starch to the outer coating powder can make the product have a seductive color and good taste.
Liu Zhenyu et al. on the basis of the study of the main ingredient of fried coating powder, by adding a certain amount of modified starch, compound colloid, to obtain a compound improver that can significantly improve the quality of fried food, the formula is 80% of the added amount of flour and corn starch (the ratio of the two is 8:2, the amount of 20% of the added amount of tapioca oxypropyl starch, the addition of 0.3% of the konjac concentrate powder, gelatin, carboxymethyl cellulose sodium ratio of the three ratios of 1:1:1), the composite coating powder is convenient to use, stable quality The color and taste of the food produced by using the composite coating powder have been well improved.