探讨了不同变性淀粉在辣椒沙司中的应用效果,结果表明,交联酯化淀粉与CMC复配后添加于辣椒沙司中,可使产品具有良好的组织状态,口感细腻、色泽鲜艳,储存稳定性好。 The effects of different modified starches on pepper sauce were discussed. The results showed that the cross-linked esterified starch and CMC were added to pepper sauce to make the product have good tissue state, delicate taste, bright color and storage Good stability.