变性淀粉在蚝油中的应用比较  

Compared of application of modified starch in oyster sauce

作　　者：邓瑞君[1] 徐荣雄[2] 

机构地区：[1]华南农业大学食品学院,广州510642 [2]华南理工大学轻工与食品学院,广州510641

出　　处：《食品科技》2014年第9期263-266,共4页Food Science and Technology

摘　　要：通过比较冻融稳定性、热稳定性、黏度、感官品质、贮藏稳定性,研究5种变性淀粉在蚝油中的应用效果。结果表明:M369和331的冻融稳定性和热稳定性较好,黏度适中,蚝油的感官品质、黏附性和稳定性好,可以单独作为蚝油的稳定剂使用;117、361和H455的冻融稳定性差,蚝油的感官品质差,易分层,单独使用的效果不好,当与一定量的黄原胶复配使用,可有效提高蚝油的稳定性。The effects of five kinds modified starch in oyster sauce were studied, by comparison the thermal stability, freeze-thaw stability, viscosity, sensory quality, shelf life. The results showed that M369 and 331 can provide oyster sauce with better stability, viscosity, adhesion and sense, they can be used the stabilizer of oyster sauce individually; 117, 361 and H455 can not provide good product. While 117, 361 and H455 was used with xanthan gum respectively, the stability of oyster sauce was improved significantly.

关 键 词：变性淀粉 蚝油 稳定性 感官品质 

分 类 号：TS225.3[轻工技术与工程—粮食、油脂及植物蛋白工程]