The optimum content of oxidized phosphate starches with different degrees of substitution in sausage and hamsausage is studied in order to obtain products with good quality. The results show that the best quality of the hamsausage was made by adding 8% ox%着重研究了不同取代度(DS)的小麦氧化磷酸酯淀粉在火腿肠和香肠中的最佳添加量,从而使产品具有较好的品质。结果表明:在火腿肠中添加DS为0.15的氧化磷酸酯淀粉质量分数8%时,火腿肠具有恰当的硬度和咀嚼性,较好的弹性、粘聚性和胶着性,其品质最佳;在熏煮香肠中添加DS为0.15的氧化磷酸酯淀粉质量分数5%时,香肠具有恰当的硬度,较好的弹性、粘聚性和胶着性,其品质最佳。
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