摘要
在鱼丸制作过程中加入适量的羟丙基变性淀粉,可以有效改善鱼丸的品质。研究羟丙基木薯变性淀粉中羟丙基的取代度对鱼丸性状的影响,结果表明:取代度越高,鱼丸的性状越好,当取代度为0.00955时,鱼丸的性状最好。
Adding an appropriate amount of hydroxypropyl in the production process of fish ball can improve the properties of fish ball effectively. The effect of substitution degree on fish ball properties was studied in this paper.The results showed that: the higher the degree of substitution,the better fish ball properties was. The property of fish balls was best when substitution degree of hydroxypropyl was 0. 00955.
出处
《江苏调味副食品》
2014年第3期33-36,共4页
Jiangsu Condiment and Subsidiary Food
基金
济南市科技计划项目(201102037)
山东省高等学校科技计划项目(J11LC12)
关键词
羟丙基取代度
木薯变性淀粉
鱼丸性状
substitution degree of hydroxypropyl
tapioca modified starch
properties of fish ball
