大学化学 >> 2026, Vol. 41 >> Issue (2): 263-267.doi: 10.12461/PKU.DXHX202501016

所属专题： 化学科普(2025)

科普 上一篇    下一篇

锅包肉酥脆可口的秘密——淀粉的多重变身

梅鹤馨1, 郑玉斌2, 宋汪泽1   

  1. 1 大连理工大学化学学院, 辽宁 大连 116024;
    2 大连理工大学常熟研究院, 江苏 苏州 215500
  • 收稿日期:2025-01-08 录用日期:2025-03-18 发布日期:2025-12-27
  • 通讯作者: 郑玉斌, 宋汪泽 E-mail:wzsong@dlut.edu.cn;zybwl@163.com Yubin Zheng, Wangze Song
  • 基金资助:
    江苏省自然科学基金(K20211100)；大连理工大学本科教学工程项目

The Secret of Crispy and Delicious Potstickers: The Multiple Transformations of Starch

Hexin Mei1, Yubin Zheng2, Wangze Song1   

  1. 1 School of Chemistry, Dalian University of Technology, Dalian 116024, Liaoning Province, China;
    2 Dalian University of Technology Corporation of Changshu Research Institution, Suzhou 215500, Jiangsu Province, China
  • Received:2025-01-08 Accepted:2025-03-18 Published:2025-12-27
  • Contact: Yubin Zheng, Wangze Song E-mail:wzsong@dlut.edu.cn;zybwl@163.com

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摘要： 淀粉是厨房中非常常见的一种原料，可以通过进行不同的反应来制作不同种类的食品。本文从东北特色菜——锅包肉中淀粉的作用出发，对淀粉的主要化学反应如糊化作用、美拉德反应、老化作用等进行由浅入深的分析，以激发读者对于有机化学在食品烹饪中应用的好奇心。

关键词: 淀粉, 糊化反应, 美拉德反应, 老化反应

Abstract: Starch, a ubiquitous ingredient in the kitchen, can be transformed into various types of food through different chemical reactions. This article explores the role of starch in the Northeastern Chinese specialty dish, potstickers, and provides a step-by-step analysis of key chemical reactions involved, such as gelatinization, the Maillard reaction, and retrogradation. By doing so, it aims to spark readers’ curiosity about the application of organic chemistry in culinary practices.

Key words: Starch, Gelatinization, Maillard reaction, Retrogradation