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,煮香肠中,可明显提高红肠的弹性和黏聚性,降低硬度和咀嚼性,对,煮香肠的质构特性有明显改善。
Degeneration amylum is that natural amylum has changed the physics and chemistry character by physics, chemistry or enzyme. Degeneration amylum improves the sausage elasticity obviously and glue the quality structure characteristic property gathering nature , reducing the hardness and mastication , making intestines red to HarbinhavJng improving noticeably natural amylum addition to arrJve at Harbin sausage.
出处
《食品科技》
CAS
北大核心
2007年第10期175-177,共3页
Food Science and Technology
关键词
变性淀粉
熏煮香肠
应用
degeneration amylum
smoked and cooked sausage
application
