肉类工业
肉類工業
육류공업
MEAT INDUSTRY
2015年
1期
48-50
,共3页
变性淀粉%熏煮香肠%应用
變性澱粉%熏煮香腸%應用
변성정분%훈자향장%응용
modified starch%smoked and cooked sausage%application
采用变性淀粉代替天然淀粉添加到熏煮香肠中，可以提高香肠的持水性，同时还明显提高熏煮香肠的弹性和黏聚性，降低硬度和咀嚼性，能有效提高产品品质并延长货架期。
採用變性澱粉代替天然澱粉添加到熏煮香腸中，可以提高香腸的持水性，同時還明顯提高熏煮香腸的彈性和黏聚性，降低硬度和咀嚼性，能有效提高產品品質併延長貨架期。
채용변성정분대체천연정분첨가도훈자향장중，가이제고향장적지수성，동시환명현제고훈자향장적탄성화점취성，강저경도화저작성，능유효제고산품품질병연장화가기。
Modified starch instead of natural starch was added to the smoked and cooked sausage. It could improve the water holding capacity, elasticity and cohesion, reduce the hardness and chewiness of smoked and cooked sausage. It also could effectively improve the quality of the products and prolong its shelf life.
