糯玉米交联淀粉在午餐肉罐头中的应用效果研究

Study on Gelatinization Effect of Waxy Corn Cross-Linked in Starch Canned Luncheon-Meat

本研究将糯玉米交联淀粉与普通玉米交联淀粉和普通玉米淀粉在午餐肉中的应用效果进行对比。结果表明:添加10%糯玉米变性淀粉的产品在色泽、弹性、口感,组织状态及贮藏稳定性方面明显优于对照。

This study compared the application effect of waxy corn cross-linked starch in midday-meal-meat can with that of normal corn cross-linked starch or of normal corn starch respectively in it.The result suggested that the product of adding 10% waxy corn cross-linked starch showed more advantages in colour and luster 、taste, structural state and storage stability than those of the control obviously.