改性淀粉在灌肠制品中的应用效果研究  

作　　者：王玉田[1] 靳胜福[1] 薛剑[1] 

机构地区：[1]锦州医学院畜牧兽医学院,121000

出　　处：《食品工业科技》2004年第9期79-80,共2页Science and Technology of Food Industry

摘　　要：将玉米改性淀粉与玉米普通淀粉在灌肠制品中的应用效果进行了比较,结果表明,添加了改性淀粉的产品在弹性、滋味和气味、组织状态及贮藏性方面明显优于玉米普通淀粉,并具有较高的成品率和经济效益。Comparison was done on the application effects of modified maize starch with that of ordinary maize starch in the sausage products, the result indicates that the products containing modified starch are obviously superior to that with ordinary starch in terms of elasticity, flavor and smell, state of organization and property of storage and have relatively high yield of finished product and economic results.

关 键 词：改性淀粉 灌肠制品 贮藏性 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]