黑龙江八一农垦大学学报Issue(3)：66-70,5.DOI:10.3969/j.issn.1002-2090.2015.03.015
马铃薯变性淀粉替换原淀粉的比例对法兰克福香肠品质的影响
Effects of Substitution Rate of Modified Potato Starch to Native Potato Starch on Sensory and Physico-chemical Properties of Frankfurters
摘要
Abstract
In order to study the effects of modified potato starch and native potato starch proportion to frankfurters quality,the proportion 0%,20%,40%,60%,80%and 100%of native potato starch were substituted for the modified starch to make frankfurters, and the moisture content,water activity,color,hardness,elasticity,chewiness,sticky,restorative,gumminess,cohesiveness and sensory properties of frankfurters were analyzed. The results showed that the comprehensive quality of frankfurter sausage was the best under condition of replacement rate 40%.关键词
法兰克福香肠/变性淀粉/替换比例率Key words
frankfurters/modified starch/replacement rate分类
农业科技引用本文复制引用
姚鸿宇,贺旺林,霍光,俞龙浩..马铃薯变性淀粉替换原淀粉的比例对法兰克福香肠品质的影响[J].黑龙江八一农垦大学学报,2015,(3):66-70,5.基金项目
大学生创业创新计划项目（xc2014039）。 （）
