摘要
研究变性淀粉对哈尔滨红肠理化特性的影响。将变性淀粉代替天然淀粉添加到哈尔滨红肠中,对制作的哈尔滨红肠进行理化测定并比较研究。变性淀粉可明显提高红肠的弹性和粘聚性,降低硬度和咀嚼性,对哈尔滨红肠的质构特性有明显改善。
Study an impact of modified starch over Harbin sausage physics and chemical characteristic property. In replace natural starch addition to arrive at Harbin sausage with modified starch, sausage carries out the physics and chemistry admeasurement, comparison research on Harbin making, modified starch may improve the sausage elasticity obviously and glue the quality structure characteristic property gathering nature, reducing the hardness and mastication, making intestines red to Harbin having improving noticeably.
出处
《食品研究与开发》
CAS
北大核心
2007年第10期83-85,共3页
Food Research and Development
关键词
变性淀粉
哈尔滨红肠
应用
modified starch
Harbin sausage
application
