| 马铃薯变性淀粉对西红柿复合灌肠特性影响研究 |
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| 引用本文： | 李素云,娄中康,李铁震.马铃薯变性淀粉对西红柿复合灌肠特性影响研究[J].肉类工业,2010(2):27-28. |
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| 作者姓名： | 李素云 娄中康 李铁震 |
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| 作者单位： | 郑州轻工业学院食品与生物工程学院,河南郑州,450002 |
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| 摘 要： | 变性淀粉与原淀粉相比有很多优点,现将马铃薯变性淀粉(磷酸马铃薯变性淀粉、醋酸酐马铃薯变性淀粉、氧化马铃薯变性淀粉)代替原淀粉应用到西红柿肉类复合灌肠中,感官评价表明变性淀粉添加到复合灌肠中感官指标优于原淀粉,尤其是醋酸酐马铃薯变性淀粉。
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| 关 键 词： | 马铃薯变性淀粉 醋酸酐变性淀粉 复合灌肠 |
Studies on effects of modified potato starch on characteristics of compound sausage with tomato |
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| LI Su-yun,LOU Zhong-kang,LI Tie-zhen.Studies on effects of modified potato starch on characteristics of compound sausage with tomato[J].Meat Industry,2010(2):27-28. |
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| Authors: | LI Su-yun LOU Zhong-kang LI Tie-zhen |
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| Abstract: | Compared with the starch,modified starch has many advantages.Modified potato starch instead of starch was applied to the compound sausage with tomato,and the sensory evaluation showed that the indexes of the compound sausage added the modified starch were better than the starch,particularly the acetic anhydride modified starch. |
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| Keywords: | modified potato starch acetic anhydride modified starch compound sausage |
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