浅谈酯化交联淀粉在低温肉制品的应用  

Brief talk on application of esterfied and cross- linked starches in low- temperature meat products

作　　者：荣庆军 周海涛 

机构地区：[1]青岛波尼亚食品有限公司,山东青岛266000

出　　处：《肉类工业》2014年第9期52-54,共3页Meat Industry

摘　　要：变性淀粉对低温肉制品起着非常重要的作用。以淀粉糊化过程粘度变化曲线为基础,结合低温肉制品工艺特点,分析了酯化交联淀粉在低温肉制品的应用。此次分析为低温肉制品应用中淀粉的选取提供了一种思路。Modified starch plays a very important role in low- temperature meat products. The viscosity curve during starches pasting was taken as basis,combined with the process characteristics of low-temperature meat products. The application of esterfied and cross- linked starches in low- temperature meat products was analyzed. It would provide a new idea to select starch in the application of low- temperature meat products.

关 键 词：变性方式 低温肉制品 Brabender 粘度曲线 酯化交联淀粉 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程] TS236[轻工技术与工程—食品科学与工程]