摘要
变性淀粉是天然淀粉经物理、化学或酶处理后,改变了理化性质而制得的一类淀粉。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,对红肠的质构特性有明显改善。
Using degeneration amylum instead of the natural amylum to make sausage. The results showed that degeneration amylum could improve the sausage elasticity obviously and glue the quality structure characteristic property gathering nature, reduce the hardness and mastication, improve the textural characteristic of sausage.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第3期131-133,共3页
Science and Technology of Food Industry
关键词
变性淀粉
红肠
应用
degeneration amylum
sausage
application
