马铃薯淀粉特性及其综合应用

Characteristics and Comprehensive Utilization of Potato Starch

本文主要介绍了马铃薯淀粉黏度高、糊化温度低、糊浆透明度高以及蛋白质含量低等特性,并阐述了不同处理方法对其特性的影响,最后介绍了马铃薯淀粉在糖果生产、面食制作、肉制品、变性淀粉等行业中的应用。

This paper mainly introduced the characteristics of potato starch, such as high viscosity, low gelatinization temperature, high paste transparency and low protein content, and expounded the influence of different treatment methods on its characteristics. Finally, was introduced potato starch in confectionery production, pastry production, meat products, modified starch, meat products and other industries.