马铃薯氧化淀粉性质及其对哈尔滨红肠品质的影响

二氧化氯作为氧化剂制备马铃薯氧化淀粉,然后对其部分性质进行研究,并考察了添加马铃薯氧化淀粉对哈红肠品质的影响。马铃薯氧化淀粉的制备过程中,二氧化氯的添加量0.15%,LXF专用活化剂添加量为0.0125%,反应时间2.5h,反应温度35℃,在此条件下制备的氧化淀粉,其羧基含量0.1862%,羰基含量0.0548%,粘度15.69Pa.s,透光率19.23%,凝沉性0.647。由电镜扫描结果可知,马铃薯原淀粉经ClO2氧化后,淀粉表面变得较为粗糙,出现裂纹。红外光谱分析表明,体系中醇羟基的含量减少,而COO-含量明显增加。将马铃薯氧化淀粉添加到哈尔滨红肠中,通过质构分析发现红肠的硬度、弹性和咀嚼性明显提高。

Study on oxidized starch properties of potato and its effect on qualities of Harbin sausage

Chlorine peroxide was chosen as oxidant to prepare potato oxidized starch,and the properties of oxidized starch were determined.Subsequently,potato oxidized starch was applied in Harbin sausage to investigate its effect on quality of sausage.The results showed that when 0.15% chlorine dioxide,0.0125% LXF activator,temperature at 35℃ for 2.5h,potato oxidized starch was prepared.Some properties of oxidized starch were studied,carboxyl content was 0.1862%,carbonyl content was 0.0548%,viscosity was 15.69Pa·s,light transmittance was 19.23%,precipitation was 0.647.From the Scanning electron microscopy(SEM) results,after being oxidized by chlorine dioxide,the surface of potato oxidized starch was cruder and some cracks were found.Moreover,the oxidized starch was investigated with Infrared spectroscopy(IR),hydroxyl content decreased and carboxyl content increased significantly.At last,after potato oxidized starch added in Harbin sausage,results showed that the addition of potato oxidized starch have improved the hardness,elasticity and chewiness significantly.