浅谈木薯变性淀粉在狮子头中的应用及品质特性研究  

Study on the Application and Quality Characteristics of Cassava Modified Starch in Stewed Pork Ball

作　　者：王浩 纪雨婷 WANG Hao;JI Yuting(Zhejiang Vocational College of Agriculture and Trade,Shaoxing 312088,China)

机构地区：[1]浙江农业商贸职业学院,浙江绍兴312088

出　　处：《现代食品》2023年第8期89-91,共3页Modern Food

基　　金：浙江农业商贸职业学院2022年院级科研项目“木薯变性淀粉在狮子头中的应用及品质特性研究”(KY202220)。

摘　　要：本文旨在探讨使用五花猪肉制作狮子头时加入木薯羟丙基淀粉、木薯磷酸酯淀粉和木薯醋酸酯淀粉对品质的影响,并根据其质构、色差、感官能力、储存流失率和出品率等指标评价,选择最佳食用淀粉品种,以期获得更优质的狮子头。This article aims to explore the effects of adding cassava hydroxypropyl starch,cassava phosphate starch,and cassava acetate starch on the quality of Stewed Pork Ball made from pork,and evaluate them based on their texture,color difference,sensory ability,storage loss rate,and production rate to select the best food starch variety,in order to obtain higher quality Stewed Pork Ball.

关 键 词：木薯变性淀粉 狮子头 应用 品质特性 

分 类 号：TS972.1[轻工技术与工程]