| 不同淀粉对灌肠感官特性的影响 |
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| 引用本文： | 翟凤辉,邵广超. 不同淀粉对灌肠感官特性的影响[J]. 肉类工业, 2008, 0(1): 34-38 |
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| 作者姓名： | 翟凤辉 邵广超 |
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| 作者单位： | 双汇实业集团有限责任公司,河南漯河,462000 |
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| 摘 要： | 实验主要研究了玉米淀粉、马铃薯淀粉、红薯淀粉的3种不同的原淀粉以及氧化马铃薯淀粉、醋酸化马铃薯淀粉、磷酸化马铃薯淀粉三种改性淀粉对灌肠质构的影响,结果发现:在相同条件下,玉米原淀粉灌肠的硬度高于马铃薯和红薯原淀粉灌肠的硬度,但是在弹性、结着性上马铃薯淀粉灌肠更好.加入醋酸化马铃薯改性淀粉的灌肠主要质构要优于加入马铃薯原淀粉的灌肠.
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| 关 键 词： | 灌肠 原淀粉 改性淀粉 质构 |
| 收稿时间： | 2007-12-10 |
| 修稿时间： | 2007-12-10 |
Effects of different starch on organoleptic property of sausage |
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| ZHAI Feng-hui,SHAO Guang-chao. Effects of different starch on organoleptic property of sausage[J]. Meat Industry, 2008, 0(1): 34-38 |
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| Authors: | ZHAI Feng-hui SHAO Guang-chao |
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| Abstract: | The effects of corn starch, potato starch, sweet potato starch, and their modified forms, oxidized potato starch, acetified potato starch, phosphorylated potato starch on qualities and textures of sausage. The results showed that the hardness degree of sausage added with corn starch was higher than those of sausage with potato and sweet potato starch, but the flexibility of corn starch sausage was better than those of both other starch sausages. The main qualities and textures of acetified potato starch sausage were better than those of potato starch sausage. |
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| Keywords: | sausage original starch modified starch quality and texture |
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