| 卡拉胶与魔芋粉复配生产果冻粉的研究 |
| |
| 引用本文： | 赵大庆,张斌,王家良.卡拉胶与魔芋粉复配生产果冻粉的研究[J].广东化工,2009,36(9):142-143,160. |
| |
| 作者姓名： | 赵大庆 张斌 王家良 |
| |
| 作者单位： | 蚌埠学院,食品科学与工程系,安徽,蚌埠,233030 |
| |
| 基金项目： | 蚌埠学院自然科学项目 |
| |
| 摘 要： | 文章对卡拉胶及魔芋粉复配生产果冻粉进行研究，在不同的配制比例，不同的pH环境，不同的酸化浓度，不同温度下加酸和不同的KCl浓度下形成凝胶。从果冻凝胶强度、粘弹性、持水性、透明性、口感方面确定卡拉胶、魔芋粉及KCl三种配料在果冻中的最佳配方，并对所得结果进行初步的解释、探讨和推测。
|
| 关 键 词： | 卡拉胶 魔芋粉 复配 果冻 |
Research on Jelly Powder Production by Reply and Mix of Carrageenan and Konjaku Flour |
| |
| Zhao Daqing,Zhang Bin,Wang Jialing.Research on Jelly Powder Production by Reply and Mix of Carrageenan and Konjaku Flour[J].Guangdong Chemical Industry,2009,36(9):142-143,160. |
| |
| Authors: | Zhao Daqing Zhang Bin Wang Jialing |
| |
| Affiliation: | Zhao Daqing, Zhang Bin, Wang Jialing (Department of Food Science and Engineering, Bengbu College, Bengbu 233030, China) |
| |
| Abstract: | The paper researched on production of jelly powder by reply and mix of Carrageenan and Konjaku flour, forming gelatin gels under different formula, pH environment, acidification densities, acid addition temperatures and KCl densities. From the gels＇ intensity, viscoelasticity, water holding capacity, transparency and taste, the optimal formula of Carrageenan, Konjaku flour and KCI in the jellies was discovered. The results were also preliminarily explained, discussed and inferred. |
| |
| Keywords: | carragecnan konjaku flour reply and mix jelly |
| 本文献已被 维普 万方数据 等数据库收录！ |
|
