马铃薯变性淀粉替换原淀粉的比例对法兰克福香肠品质的影响

Effects of Substitution Rate of Modified Potato Starch to Native Potato Starch on Sensory and Physico-chemical Properties of Frankfurters

为了研究马铃薯变性淀粉替换马铃薯原淀粉的比例对法兰克福香肠品质的影响,将马铃薯淀粉以0%、20%、40%、60%、80%、100%比率替换成马铃薯变性淀粉制作法兰克福香肠,测定其水分含量、水分活度、色泽、硬度、弹性、咀嚼性、黏性、恢复性、胶着性、凝聚力和感官指标并分析结果。结果表明:当替换率为40%时,法兰克福香肠的综合品质最佳。

In order to study the effects of modified potato starch and native potato starch proportion to frankfurters quality,the proportion 0%,20%,40%,60%,80%and 100%of native potato starch were substituted for the modified starch to make frankfurters, and the moisture content,water activity,color,hardness,elasticity,chewiness,sticky,restorative,gumminess,cohesiveness and sensory properties of frankfurters were analyzed. The results showed that the comprehensive quality of frankfurter sausage was the best under condition of replacement rate 40%.