摘要
试验表明变性淀粉( 淀粉磷酸酯) 具有较强的保水性和良好的冻融稳定性, 能明显地改善产品的质地、口感和切片性, 能大幅度地提高产品的出品率, 并能适当地延长产品的货架寿命。
The present experiments showed that the modified starch(phosphate of starch)pos sesses a high water holding capacity and a satisfactory stability ,and can greatly improve the texture , mouthfeel,sliceability and cooking yield of Sandwich Ham .Also ,the shelf life can be extended .
出处
《肉类研究》
1999年第4期46-47,45,共3页
Meat Research
关键词
三文治
变性淀粉
货架寿命
肉类灌制品
Sandwich Ham
modified starch(phosphate of starch)
shelf life