| 高温变性后的马铃薯淀粉在灌肠制品中的应用 |
| |
| 引用本文： | 穆静,郭雪松.高温变性后的马铃薯淀粉在灌肠制品中的应用[J].安徽农业科学,2012(6):3557-3558. |
| |
| 作者姓名： | 穆静 郭雪松 |
| |
| 作者单位： | 辽宁医学院食品科学与工程学院,辽宁锦州,121001 |
| |
| 摘 要： | 目的]研究不同高温处理后,马铃薯淀粉理化性质的变化,及其改性后对灌肠制品硬度、弹性、咀嚼性等性质的影响。方法]采用RVA黏度测定仪、TMS-Pro物性分析仪等对高温处理后的马铃薯淀粉进行测定。结果]除油炸淀粉外,蒸煮、焙烤淀粉的黏度稳定性增加,成糊稳定性好于原淀粉。结论]用改性的马铃薯淀粉代替天然淀粉添加到香肠中,明显提高了香肠的弹性和黏聚性,降低了硬度和咀嚼性,对香肠的质构特性有明显改善。
|
| 关 键 词： | 马铃薯淀粉 高温处理 质构特性 |
Application of High Temperature Modified Potato Starch in Sausage Products |
| |
| Institution: | MU Jing et al(College of Food Sciences and Engineering,Liaoning Medical University,Jinzhou,Liaoning 121001) |
| |
| Abstract: | Objective] To study the changes in the physiochemical properties of potato starch treated by high temperature,and its impact on the hardness,elasticity and chewing of sausage products.Method] The potato starch was determined by RVA viscosity determinator and TMS-Pro texture analyzer.Result] Apart from the fried potato starch,the viscosity stability of boiled and barked potato starch all enhanced,their paste stability was better then raw starch.Conclusion] Adding modified potato starch instead of natural starch into sausage could improve the elasticity and adhesiveness of sausage,reduce the hardness and chewiness,and significantly improve the texture properties of sausage. |
| |
| Keywords: | Potato starch High temperature treatment Texture properties |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
