摘要
为确保蠔油的稳定性,就变性淀粉在蠔油中的使用,对蠔油稳定性的影响做了探讨,通过变性淀粉在蠔油中稳定性正交试验,确定了最佳的工艺条件。试验结果表明,最佳工艺条件是:蜡质玉米淀粉∶玉米淀粉=7∶3,淀粉变性为热粘度为100 BU的醚化交联淀粉,煮制时间15 min。
In order to keep the stability of oyster sauce,the effect of modified starch on oyster sauce's stability is discussed.By the orthogonal test of modified starch's stability in oyster sauce,the optimal conditions are determined as followings∶the ratio of waxy maize starch to corn starch is 7∶3,the thermoviscosity of etherified and crossed-linked starch is 100BU,and the boiling period is 15min.
出处
《江苏调味副食品》
2007年第4期11-13,共3页
Jiangsu Condiment and Subsidiary Food
关键词
稳定性
抗凝沉能力
酯化交联淀粉
醚化交联淀粉
热粘度
stability
the capability of anti-retrogradation
esterfied and cross-linked starches
etherified and crossed-linked starch
thermoviscosity
