变性淀粉改善蚝油稳定性的研究

Research on improving the stability of oyster sauce with denaturation starch

本文主要研究变性淀粉对蚝油的稳定性作用。对比了四种不同变性淀粉的稳定性 ,实验表明 ,C— 6 7变性淀粉效果最好 ,K— 746 7、K— 7373较好 ,D - 82 8次之 ,但其相差不大 :且变性淀粉D - 82 84.5 %、CMC 0 .3%、黄原胶 0 .2 %配合制作的蚝油效果最好 ,组织形态上可与C— 6 7相比 ,且成本较低。

The stability of oyster sauce were studied with improvement of modified starches.Comparing with four kinds modified starch in their heating stability and freezing stability,the results showed that C-67 was best,K-7467 and K-7373 second and last D-828,but there was no remarkable distinguish.The optimum formulation was 4.5% D-828、0.3%CMC、0.2% Xanthangum,in texture as well as those of C-67 and decreasing its cost.