摘要
肉制品生产过程中使用一些天然玉米、木薯淀粉,这类淀粉含有较多直链淀粉,经加热糊化后在低温条件下较易发生返生现象,从而导致产品变得较硬,口感发干,配料中加入少量淀粉酶可以分切天然淀粉中的直链淀粉,延缓淀粉老化的发生,从而使产品的品质在货架期内有大幅度改善。
Some natural corn starch and tapioca starch were used during meat products production.This kind of starch contained much amylase. It was easy to retrograde under cool condition after heating gelatinization,which resulted in meat product getting dry and hard. A little amylase added in ingredient could cut amylose in natural starch. It could delay starch＇s retrogradation. Thereby the quality of meat product during shelf life was improved.
出处
《肉类工业》
2016年第4期29-31,35,共4页
Meat Industry
关键词
肉制品
老化
天然淀粉
淀粉酶
货架期
直链淀粉
meat product
retrogradation
natural starch
amylase
shelf life
amylose
