变性淀粉在调味品加工中的应用研究进展  

Research Progress on Application of Modified Starch in Condiment Processing

作　　者：徐忠[1] 孙月 蓝英阁 方超 王胜男 王艳[1] XU Zhong;SUN Yue;LAN Ying-ge;FANG Chao;WANG Sheng-nan;WANG Yan(College of Food Engineering,Harbin University of Commerce,Harbin 150076,China)

机构地区：[1]哈尔滨商业大学食品工程学院,哈尔滨150076

出　　处：《中国调味品》2018年第11期179-182,190,共5页China Condiment

基　　金：哈尔滨商业大学国家级大学生创新创业训练计划项目(201710240004);黑龙江省普通本科高等学校青年创新人才培养计划(UNPYSCT-2017198)

摘　　要：目前变性淀粉作为食品增稠剂已应用于各类食品加工中,可以有效提高产品的品质,改善产品的组织状态,延长加工食品的货架期。近年来,随着调味品加工业的快速发展,变性淀粉也广泛应用调味品的加工中。文章总结了近10年来变性淀粉在调味品加工中的应用研究情况,为推动我国变性淀粉在调味品加工中的进一步应用提供了理论参考。At present,as a food thickener,modified starch has been used in all kinds of food processing,which can effectively improve the quality of products,improve the organization of products and prolong the shelf life of processed foods.In recent years,with the rapid development of condiment processing industry,modified starch is also widely used in the processing of condiments.This paper summarizes the application of modified starch in the processing of condiments in the last 10 years,and provides a theoretical reference for the further application of modified starch in the processing of condiments.

关 键 词：变性淀粉 调味品 应用 

分 类 号：TS201.3[轻工技术与工程—食品科学]