| 变性淀粉红肠的物性研究 |
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| 引用本文： | 苏巧艳,李应华. 变性淀粉红肠的物性研究[J]. 食品工程, 2010, 0(2): 28-30 |
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| 作者姓名： | 苏巧艳 李应华 |
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| 作者单位： | 1. 阳泉市职业中专学校,阳泉,045000
2. 漯河职业技术学院,漯河,462000 |
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| 摘 要： | 采用变性淀粉代替天然淀粉添加到红肠中,可明显提高红肠的弹性和粘聚性,降低硬度和咀嚼性,对红肠的物性特性有明显改善。
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| 关 键 词： | 变性淀粉 红肠 物性 研究 |
Study on the properties of the red sausage made of modified starch |
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| SU Qiao-yan,LI Ying-hua. Study on the properties of the red sausage made of modified starch[J]. Food Engineering, 2010, 0(2): 28-30 |
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| Authors: | SU Qiao-yan LI Ying-hua |
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| Affiliation: | 1Yangquan vocational middle school,Yangquan 045000,China) (2Luohe vocational and technical college,Luohe 462000,China) |
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| Abstract: | Modified starch instead of natural starch was added to the red sausage.Red sausage can significantly increase the flexibility and cohesion,reduce hardness and chewiness,and the red sausage texture characteristics are significantly improved. |
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| Keywords: | modified starch red sauage properties study |
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