马铃薯淀粉肠加工工艺的优化  

Optimization of processing technology of potato starch sausage

作　　者：徐丽[1] 杨菲儿 赵赫 刘校延 张晓南[1] XU Li;YANG Fei-er;ZHAO He;LIU Xiao-yan;ZHANG Xiao-nan(College of Food Science,Northeasten Agricultural University,Harbin 150030,Shandong,China)

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《粮食与油脂》2018年第8期42-45,共4页Cereals & Oils

基　　金：国家自然科学基金青年项目(31701568);东北农业大学青年才俊计划(17QC16)

摘　　要：以马铃薯淀粉为主料研制一种即食马铃薯肠。适宜糊化技术:淀粉与水质量比1∶4,糊化适温为72~73℃,瓜尔胶、刺槐豆胶和黄原胶具有较好延缓老化效果,适宜添加量为0.1%~0.3%(按质量计算)。经感官试验评定马铃薯淀粉肠具有很好的风味和丰富的营养。With potato starch as the main raw material,a kind of potato starch sausage was studied.The suitable pasting technology was as follows:the mass ratio to starch and water 1∶4,and the suitable pasting temperature 72-73℃.Guar gum,locust bean gum and xanthan gum had better effect on delaying the starch retrogradation,and the suitable additive amount was 0.1%-0.3%(calculated by mass).With the sensory test,the potato starch sausage had wonderful fl avour and rich nutrition.

关 键 词：马铃薯淀粉肠 淀粉老化 质地 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]