摘要
实验主要研究了玉米淀粉、马铃薯淀粉、红薯淀粉的3种不同的原淀粉以及氧化马铃薯淀粉、醋酸化马铃薯淀粉、磷酸化马铃薯淀粉三种改性淀粉对灌肠质构的影响,结果发现:在相同条件下,玉米原淀粉灌肠的硬度高于马铃薯和红薯原淀粉灌肠的硬度,但是在弹性、结着性上马铃薯淀粉灌肠更好。加入醋酸化马铃薯改性淀粉的灌肠主要质构要优于加入马铃薯原淀粉的灌肠。
The effects of corn starch, potato starch, sweet potato starch, and their modified forms, oxidized potato starch, acetified potato starch, phosphorylated potato starch on qualities and textures of sausage. The results showed that the hardness degree of sausage added with corn starch was higher than those of sausage with potato and sweet potato starch, but the flexibility of corn starch sausage was better than those of both other starch sausages. The main qualities and textures of acetified potato starch sausage were better than those of potato starch sausage.
出处
《肉类工业》
2008年第1期34-38,共5页
Meat Industry
关键词
灌肠
原淀粉
改性淀粉
质构
sausage
original starch
modified starch
quality and texture
