【摘要】 通过对不同种类的变性淀粉(玉米变性淀粉、木薯变性淀粉和马铃薯变性淀粉)在灌肠制品中的应用研究,探讨了变性淀粉对灌肠制品性能的影响,即对灌肠的气味、色泽、弹性、风味及质地的影响。利用正交设计及模糊数学的理论方法确定变性淀粉的理想用量和主要原料的最佳配比。更多还原

【Abstract】 It was about the study of various modified starches(corn modified starch, cassava modified starch and potato modified starch) that added to the sausage to determine their influences on the properties of sausage, including the influences on smell, appearance, elasticity, taste and structure of the sausage. The idea quantity and the best persentages of modified starches was estimated by orthogonal and fuzzy mathematical analysis.更多还原