摘要
通过比较冻融稳定性、热稳定性、黏度、感官品质、贮藏稳定性,研究5种变性淀粉在蚝油中的应用效果。结果表明:M369和331的冻融稳定性和热稳定性较好,黏度适中,蚝油的感官品质、黏附性和稳定性好,可以单独作为蚝油的稳定剂使用;117、361和H455的冻融稳定性差,蚝油的感官品质差,易分层,单独使用的效果不好,当与一定量的黄原胶复配使用,可有效提高蚝油的稳定性。
The effects of five kinds modified starch in oyster sauce were studied, by comparison the thermal stability, freeze-thaw stability, viscosity, sensory quality, shelf life. The results showed that M369 and 331 can provide oyster sauce with better stability, viscosity, adhesion and sense, they can be used the stabilizer of oyster sauce individually; 117, 361 and H455 can not provide good product. While 117, 361 and H455 was used with xanthan gum respectively, the stability of oyster sauce was improved significantly.
出处
《食品科技》
CAS
北大核心
2014年第9期263-266,共4页
Food Science and Technology
关键词
变性淀粉
蚝油
稳定性
感官品质
modified starch
oyster sauce
stability
organoleptic properties
