摘要
以木薯淀粉和蜡质玉米淀粉为原料,对其进行交联羟丙基改性,研究改性前后淀粉在蚝油中的应用效果,结果表明,未改性的原淀粉在蚝油中的应用效果不理想,而交联羟丙基木薯淀粉和交联羟丙基蜡质玉米淀粉都具有良好的稳定性、粘稠度和感官效果。
Using cassava starch and waxy maize starch as material, cross-linking hydroxypropyl starch were prepared for higher stability.The application of starch before and after modification in oyster sauce was studied.The results showed that the starch without modification can not get good product while the cross-linking hydroxypropyl cassava and waxy maize starch can provide oyster sauce with better stability, viscosity and sense.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第8期204-205,共2页
Science and Technology of Food Industry
基金
高等学校博士学科点专项科研基金(20070561078)
广东省产学研结合项目(2007B09040003)
广东省科技攻关项目(2008B021100016)
关键词
淀粉
交联羟丙基改性
蚝油
starch
cross-linked hydroxypropyl modification
oyster sauce
