| 变性淀粉在哈尔滨红肠中的应用研究 |
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| 引用本文： | 李应华.变性淀粉在哈尔滨红肠中的应用研究[J].肉类研究,2007(6):15-17. |
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| 作者姓名： | 李应华 |
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| 作者单位： | 漯河职业技术学院,462000 |
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| 摘 要： | 变性淀粉是天然淀粉经物理、化学或酶处理后,改变了理化性质而制得的一类淀粉。用变性淀粉代替天然淀粉添加到哈尔滨红肠中,可明显提高红肠的弹性和粘聚性,降低硬度和咀嚼性,对哈尔滨红肠的质构特性有明显改善。
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| 关 键 词： | 变性淀粉 哈尔滨红肠 应用 研究 |
Application Research of Modified Starch in Haerbin Sausage |
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| Li Yinghua.Application Research of Modified Starch in Haerbin Sausage[J].Meat Research,2007(6):15-17. |
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| Authors: | Li Yinghua |
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| Abstract: | Degeneration amylum is that natural amylum has changed the physics and chemistry character by that physics,chemistry or enzyme handle the queen,but makes a kind of amylum having.May improve the sausage elasticity obviously and glue the quality structure characteristic property gathering nature,reducing the hardness and mastication, making intestines red to Harbin having improving noticeably in using degeneration amylum to replace natural amylum addition to arrive at Harbin sausage. |
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| Keywords: | Degeneration arnylur Harbin sausag Application Study |
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