| 交联辛烯基琥珀酸淀粉酯在蚝油中应用的模糊评价 |
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| 引用本文： | 石海信,熊拯,方怀义.交联辛烯基琥珀酸淀粉酯在蚝油中应用的模糊评价[J].中国调味品,2010,35(4). |
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| 作者姓名： | 石海信 熊拯 方怀义 |
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| 作者单位： | 钦州学院,生物与化学系,广西,钦州,535000 |
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| 基金项目： | 广西科学基金资助项目，广西教育厅科研项目 |
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| 摘 要： | 交联辛烯基琥珀酸淀粉酯是一种新型食品乳化增稠添加剂,具有糊粘度高、乳化分散性能良好,还具有耐盐耐酸性,在蚝汁中添加该种变性淀粉可明显改善蚝油的品质,有效地防止蚝油分层沉淀倾向。利用模糊评价方法对不同配方处理的蚝油感官质量进行了综合评定。结果表明,用3%交联辛烯基琥珀酸淀粉酯、0.1%黄原胶和0.2%CMC配合制作的蚝油效果最好。
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| 关 键 词： | 交联辛烯基琥珀酸淀粉酯 蚝油 模糊数学 感官评价 应用 |
Fuzzy evaluation and application of cross-linked octenyl succinic anhydride modified starch in oyster sauce |
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| SHI Hai-xin,XIONG Zheng,FANG Huai-yi.Fuzzy evaluation and application of cross-linked octenyl succinic anhydride modified starch in oyster sauce[J].China Condiment,2010,35(4). |
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| Authors: | SHI Hai-xin XIONG Zheng FANG Huai-yi |
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| Affiliation: | SHI Hai-xin,XIONG Zheng,FANG Huai-yi(Department of Biology , Chemistry,Qinzhou College,Qinzhou 535000,China) |
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| Abstract: | The cross-linked octenyl succinic anhydride modified starch(COSAS) is a new emulsified thickening additive for food.Its advantages are as follows,high viscosity,excellent emulsifying dispersion properties,good tolerance to salt and acid.COSAS can improve quality of oyster sauce and prevent precipitate of oyster sauce.The organoleptic quality of oyster sauce by different treatments was judged synthetically with the fuzzy mathematics.There is an optimal effect when 3% COSAS,0.1% Xanthan gum and 0.2% CMC are u... |
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| Keywords: | cross-linked octenyl succinic anhydride modified starch oyster sauce fuzzy mathematics sensory evaluation application |
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