Effect of Modified Starch on the Quality of Bean Jam for Mooncake Preparation
ZHONG Huan-gui1,2, CHEN Zhong1, LIN Wei-feng1 (1.Research Center of Food Protein Engineer, College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, China)(2.Guangzhou Honsea Industry Co. Ltd., Guangzhou 510530, China)
Influence of modified starch on water-holding, moulding and heat-resistant properties and taste of the mooncake bean jam was studied. The results indicated that the acetic acid-esterified waxy corn starch cross-linked with adipic acid can obviously improve the moulding, water-holding properties of the jam, providing smoothing taste for the jam. The bean jam containing phosphate cross-linking tapioca starch showed better taste, but lower water-holding property than that containing the adipic acid cross-linking acetic acid esterified waxy corn starch. It was also found that both the adipic acid cross-linking acetic acid esterified waxy corn starch and the phosphate cross-linking tapioca starch had better effect on the bean jam than the wheat starch. As a result, the adipic acid cross-linking acetic acid esterified waxy corn starch was more suitable for bean jam production, providing good water-holding capability, moulding property and smoothing taste for the moncake bean jam.
【CateGory Index】： TS213.2