碎米淀粉磷酸单酯的性质及其应用  

Study on Broken Rice Starch Phosphate Monoester and It's Application

作　　者：刘加艳[1] 任宇鹏[1] 

机构地区：[1]河南化工职业学院,河南郑州450042

出　　处：《食品研究与开发》2012年第1期71-74,共4页Food Research and Development

摘　　要：介绍碎米淀粉磷酸单酯的特性,并与碎米原淀粉在溶解度和膨润力、糊透明性、沉降体积、冷水膨胀性和冻融稳定性等方面做了比较;研究在火腿肠中碎米磷酸酯淀粉添加量为11%时其硬度和组织性达到最大值;当添加量为12%时,火腿肠的弹性为最好。Introduced the features of broken rice starch phosphate monoester, compared with broken rice starch in the solubility, swelling power, paste transparency, sedimentation volume, cold water swelling and freeze- thaw stability; study on when the addition level was 11%, its hardness and organization reached maximum; when the addition level was 12 %, its elasticity reached the best.

关 键 词：淀粉 碎米淀粉磷酸单酯 火腿肠 感官特性 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]