摘要
采用变性淀粉代替天然淀粉添加到熏煮香肠中,可以提高香肠的持水性,同时还明显提高熏煮香肠的弹性和黏聚性,降低硬度和咀嚼性,能有效提高产品品质并延长货架期。
Modified starch instead of natural starch was added to the smoked and cooked sausage.It could improve the water holding capacity,elasticity and cohesion,reduce the hardness and chewiness of smoked and cooked sausage. It also could effectively improve the quality of the products and prolong its shelf life.
出处
《肉类工业》
2015年第1期48-50,共3页
Meat Industry
关键词
变性淀粉
熏煮香肠
应用
modified starch
smoked and cooked sausage
application
