浅谈酯化交联淀粉在低温肉制品的应用

Brief talk on application of esterfied and cross- linked starches in low- temperature meat products

变性淀粉对低温肉制品起着非常重要的作用。以淀粉糊化过程粘度变化曲线为基础,结合低温肉制品工艺特点,分析了酯化交联淀粉在低温肉制品的应用。此次分析为低温肉制品应用中淀粉的选取提供了一种思路。

Modified starch plays a very important role in low- temperature meat products. The viscosity curve during starches pasting was taken as basis,combined with the process characteristics of low-temperature meat products. The application of esterfied and cross- linked starches in low- temperature meat products was analyzed. It would provide a new idea to select starch in the application of low- temperature meat products.