安徽农业科学Issue(6)：3557-3558,2.
高温变性后的马铃薯淀粉在灌肠制品中的应用
Application of High Temperature Modified Potato Starch in Sausage Products
摘要
Abstract
[Objective] To study the changes in the physiochemical properties of potato starch treated by high temperature, and its impact on the hardness, elasticity and chewing of sausage products. [ Method ] The potato starch was determined by RVA viscosity determinator and TMS-Pro texture analyzer. [ Result ] Apart from the fried potato starch, the viscosity stability of boiled and barked potato starch all enhanced, their paste stability was better then raw starch. [Conclusion] Adding modified potato starch instead of natural starch into sausage could improve the elasticity and adhesiveness of sausage, reduce the hardness and chewiness, and significantly improve the texture properties of sausage.关键词
马铃薯淀粉/高温处理/质构特性Key words
Potato starch/ High temperature treatment/ Texture properties分类
轻工纺织引用本文复制引用
穆静,郭雪松..高温变性后的马铃薯淀粉在灌肠制品中的应用[J].安徽农业科学,2012,(6):3557-3558,2.基金项目
辽宁省科技厅基金项目(2010402004). （2010402004）
