摘要
变性淀粉与原淀粉相比有很多优点,现将马铃薯变性淀粉(磷酸马铃薯变性淀粉、醋酸酐马铃薯变性淀粉、氧化马铃薯变性淀粉)代替原淀粉应用到西红柿肉类复合灌肠中,感官评价表明变性淀粉添加到复合灌肠中感官指标优于原淀粉,尤其是醋酸酐马铃薯变性淀粉。
Compared with the starch, modified starch has many advantages. Modified potato starch instead of starch was applied to the compound sausage with tomato, and the sensory evaluation showed that the indexes of the compound sausage added the modified starch were better than the starch, particularly the acetic anhydride modified starch
出处
《肉类工业》
2010年第2期27-28,共2页
Meat Industry
关键词
马铃薯变性淀粉
醋酸酐变性淀粉
复合灌肠
modified potato starch
acetic anhydride modified starch
compound sausage
