几种木薯变性淀粉对火腿肠品质的影响研究

Study on the Effect of Several Cassava Modified Starches on the Quality of Ham Sausage

在研究几种木薯变性淀粉黏度和糊液特性的基础上,将其应用于火腿肠的制备中并研究对肠体品质的影响。结果表明,在火腿肠中添加适量的变性淀粉能显著改善火腿肠肠体品质,乙酰化双淀粉己二酸酯能显著提高火腿肠鲜艳的肉色,保持肠体细腻的组织和紧密的结构,使火腿肠具有良好的弹性、优异的口感,且贮藏过程中不易老化(变硬、口感变差),在低温下多次冻融仍能保持良好的组织状态及口感,从而提高了成品出品率,降低了制品成本。

In this paper,we studied the viscosity and paste properties of several cassava modified starches,then applied them to the preparation of ham sausage,and studied the effect of cassava modified starch on the quality of sausage.The results sho-wed that the by adding a ham sausage of modified starch can significantly improve the intestinal body quality sausages.Acetylated distarch adipate can significantly improve the bright color sausages,maintaining close im fine organization and structure,make ham sausage with good elasticity and excellent taste.The modified starch added can improve the water retention performance of products in ham sausages.Keep the intestinal body bright appearance.Storage process was not easy to aging(harden and taste).Many times in the low temperature freezing and thawing could still keep a good state of organization and taste.Improve the finished product rate,reduces the product cost.