高温变性后的马铃薯淀粉在灌肠制品中的应用  

Application of High Temperature Modified Potato Starch in Sausage Products

作　　者：穆静[1] 郭雪松[1] 

机构地区：[1]辽宁医学院食品科学与工程学院,辽宁锦州121001

出　　处：《安徽农业科学》2012年第6期3557-3558,共2页Journal of Anhui Agricultural Sciences

基　　金：辽宁省科技厅基金项目(2010402004)

摘　　要：[目的]研究不同高温处理后,马铃薯淀粉理化性质的变化,及其改性后对灌肠制品硬度、弹性、咀嚼性等性质的影响。[方法]采用RVA黏度测定仪、TMS-Pro物性分析仪等对高温处理后的马铃薯淀粉进行测定。[结果]除油炸淀粉外,蒸煮、焙烤淀粉的黏度稳定性增加,成糊稳定性好于原淀粉。[结论]用改性的马铃薯淀粉代替天然淀粉添加到香肠中,明显提高了香肠的弹性和黏聚性,降低了硬度和咀嚼性,对香肠的质构特性有明显改善。[Objective] To study the changes in the physiochemical properties of potato starch treated by high temperature,and its impact on the hardness,elasticity and chewing of sausage products.[Method] The potato starch was determined by RVA viscosity determinator and TMS-Pro texture analyzer.[Result] Apart from the fried potato starch,the viscosity stability of boiled and barked potato starch all enhanced,their paste stability was better then raw starch.[Conclusion] Adding modified potato starch instead of natural starch into sausage could improve the elasticity and adhesiveness of sausage,reduce the hardness and chewiness,and significantly improve the texture properties of sausage.

关 键 词：马铃薯淀粉 高温处理 质构特性 

分 类 号：TS236[轻工技术与工程—粮食、油脂及植物蛋白工程]