| 凝胶淀粉的制备与应用研究 |
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| 引用本文： | 李志达,朱秋享.凝胶淀粉的制备与应用研究[J].中国食品添加剂,1996(1):15-18. |
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| 作者姓名： | 李志达 朱秋享 |
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| 作者单位： | 福州大学生物与食品工程系 |
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| 摘 要： | 采用玉米凝胶淀粉的中试产品，作果冻胶凝剂，冰淇淋、发酵乳酸饮料等的增稠稳定剂。试验表明：玉米凝胶淀粉具有良好的凝胶性能，可替代明胶、羧甲基纤维素钠等作胶凝剂和增稠稳定剂。
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| 关 键 词： | 凝胶淀粉，胶凝剂，增稠稳定剂 |
Studies on Preparation and Application of Gelatin Starch |
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| Li Zhida,Zhu Qiuxiang.Studies on Preparation and Application of Gelatin Starch[J].China Food Additives,1996(1):15-18. |
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| Authors: | Li Zhida Zhu Qiuxiang |
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| Abstract: | The corn gelatin starch prepared in pilot plant scale was used to substitute gelatinas a stabilizer in ice cream and fermented milk drink and as a gelatinizer in fruit jelly.The resultsindicated that the gelatin strach has good qualities in gel and stability.It can be used to replace gela-tin,sodium carboxy methylcellulose and so on for gelatinizer and stabilizer. |
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| Keywords: | gelatin starch gelatinizer thickened stabilizer |
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