摘要
研究了木薯羟丙基淀粉（0%~10%）、木薯羟丙基二淀粉磷酸酯（0%~10%）和木薯乙酰化二淀粉磷酸酯（0%~10%）对熏煮香肠产品出品率、保水率、保油率、质构和感官品质的影响。研究表明：木薯羟丙基淀粉能够提高香肠的出品率,显著提高香肠的保水率（p〈0.05）,在添加量为2%和10%时对产品保油率有显著提高（p〈0.05）。木薯羟丙基二淀粉磷酸酯随着淀粉添加量的增加提高产品的出品率,显著提高产品的保水率（p〈0.05）,对保油率影响不显著（p〉0.05）,在添加量为6%时保油率达到最大、在添加量为10%时保水率达到最大。木薯乙酰化二淀粉磷酸酯对产品的出品率、保水率和保油率的影响趋势相一致,随着淀粉添加量的增加,各指标都呈现先减小后上升的趋势,对产品的保水率与保油率影响显著（p〈0.05）。三种木薯变性淀粉都能够显著提高产品的硬度与脆性（p〈0.05）。木薯乙酰化二淀粉磷酸酯使熏煮香肠的硬度、脆性与黏着性显著提高（p〈0.05）。
Effects of hydroxypropylated tapioca starch（0% ~10%）,hydroxypropyl distarch phosphate tapioca starch（0%~10%） and acetylated distarch phosphate tapioca starch（0%~10%） on some qualities of smoked and cooked sausages were evaluated. The results showed that hydroxypropylated tapioca starch could improve yield performance and water holding capacity（p〈0.05）. It improved the fat holding capacity significantly when the addition amount of hydroxypropylated tapioca starch was 2% and 10%. The water holding and the fat holding capacity were the best with the addition amount of hydroxypropylated tapioca starch was 6% and 10%.The hydroxypropyl distarch phosphate tapioca starch could improve yield performance and water holding capacity（p〈0.05）. It had no significant influence on the fat holding capacity（p〉0.05）. Acetylated distarch phosphate tapioca starch had the same influence on yield performance,water and the fat holding capacity. The three modified tapioca starches had significant influence on hardness and fracturability（p〈0.05）. With the addition amount of acetylated distarch phosphate tapioca starch increasing,they were dropping before rising. Acetylated distarch phosphate tapioca starch had significant influence on hardness,fracturability and adhesiveness（p〈0.05）.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第18期305-309,共5页
Science and Technology of Food Industry
基金
公益性行业(农业)科研专项(200903012)
关键词
木薯变性淀粉
保水率
保油率
质构
感官评定
modified tapioca starch
water holding capacity
the fat holding capacity
texture profile analysis
sensory evaluation
