| 豆腐柴鲜叶凝胶形成因素的研究 |
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| 引用本文： | 霍艳荣,高前欣.豆腐柴鲜叶凝胶形成因素的研究[J].食品科技,2011(7):92-94. |
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| 作者姓名： | 霍艳荣 高前欣 |
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| 作者单位： | 浙江农林大学农业与食品科学学院; |
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| 基金项目： | 浙江省教育厅项目(2451013005) |
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| 摘 要： | 对豆腐柴叶胶质形成因素进行了研究,结果表明:豆腐柴叶制备滤汁的鲜叶比水(w/v)为1:8～1:10;添加0.04%～0.08%Mg2+或Ca2+能形成强度适中的凝胶,K+、Na+、Cl-、CO32-无促胶凝作用;调整滤汁pH在4～5之间;温度因素对胶质胶凝性基本无作用。
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| 关 键 词： | 豆腐柴 凝胶 形成因素 |
Forming factors of leaf gel in Premna microphylla Turcz |
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| HUO Yan-rong,GAO Qian-xin.Forming factors of leaf gel in Premna microphylla Turcz[J].Food Science and Technology,2011(7):92-94. |
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| Authors: | HUO Yan-rong GAO Qian-xin |
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| Affiliation: | HUO Yan-rong,GAO Qian-xin(School of Agriculture and Food Science,Zhejiang Agriculture and Forestry University,Hangzhou 311300) |
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| Abstract: | The main factors which affecting the gel forming of leaves of Premna microphylla Turcz have been reported in this paper.The results show that:it is applicable to prepare the filter liquor from leaves of Premna microphylla Turcz in the proportion of 1:8~1:10 between fresh leaf and water.Adding 0.04% ~0.08% of Mg2+ or Ca2+ could form the proper gel strength of leaf of Premna microphylla Turcz,but K+,Na+,Cl-,CO32-have no function on accelerated gel strength.The pH value of gel formation is between 4~5.Temperat... |
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| Keywords: | Premna microphylla Turcz gel formation factor |
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