CAJ | 학술논문

为了研究马铃薯变性淀粉替换马铃薯原淀粉的比例对法兰克福香肠品质的影响，将马铃薯淀粉以0%、20%、40%、60%、80%、100%比率替换成马铃薯变性淀粉制作法兰克福香肠，测定其水分含量、水分活度、色泽、硬度、弹性、咀嚼性、黏性、恢复性、胶着性、凝聚力和感官指标并分析结果。结果表明：当替换率为40%时，法兰克福香肠的综合品质最佳。
위료연구마령서변성정분체환마령서원정분적비례대법란극복향장품질적영향，장마령서정분이0%、20%、40%、60%、80%、100%비솔체환성마령서변성정분제작법란극복향장，측정기수분함량、수분활도、색택、경도、탄성、저작성、점성、회복성、효착성、응취력화감관지표병분석결과。결과표명：당체환솔위40%시，법란극복향장적종합품질최가。
In order to study the effects of modified potato starch and native potato starch proportion to frankfurters quality,the proportion 0%,20%,40%,60%,80%and 100%of native potato starch were substituted for the modified starch to make frankfurters, and the moisture content,water activity,color,hardness,elasticity,chewiness,sticky,restorative,gumminess,cohesiveness and sensory properties of frankfurters were analyzed. The results showed that the comprehensive quality of frankfurter sausage was the best under condition of replacement rate 40%.