变性淀粉在香肠加工工艺中的应用研究

Study on application of modified starch in processing of sausage

变性淀粉是天然淀粉经物理、化学或酶处理后,改变了理化性质而制得的一类淀粉。用变性淀粉代替天然淀粉添加到香肠中,对制作的香肠进行理化测定并比较研究,变性淀粉可明显提高香肠的弹性和粘聚性,降低硬度和咀嚼性,对产品的质构特性有明显改善。

Modified starch is a kind of starch which is made by natural starch processed by physical, chemical or enzymatic treatment. The physicochemical properties of the starch were changed. Modified starch instead of natural starch was added in the sausage. The physicochemical properties of produced sausage were determined and compared and studied. The modified starch could obviously improve the elasticity and viscosity of the sausage, reduce the hardness and the chewiness. It could improve the texture properties of the products obviously.