| 新型食品胶在冷食中的应用 |
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| 引用本文： | 胡国华,甘果. 新型食品胶在冷食中的应用[J]. 冷饮与速冻食品工业, 2004, 10(4): 22-24,29 |
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| 作者姓名： | 胡国华 甘果 |
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| 作者单位： | 1. 上海师范大学生命与环境科学学院,上海,200234
2. 上海佳格食品有限公司,上海,201100 |
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| 摘 要： | 综述了亚麻籽胶、罗望子胶、酪蛋白酸钠、热凝胶、海藻酸丙二醇酯、微晶纤维素、黄耆胶7种新型食品胶的特性及应用，同时举例说明了复合胶在冷食中的应用。
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| 关 键 词： | 新型食品 热凝胶 亚麻籽胶 冷食 酪蛋白酸钠 复合 海藻酸 微晶纤维素 综述 丙二醇 |
| 文章编号： | 1007-0818(2004)04-0022-03 |
Application of New Types of Gums in Frozen Food |
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| HU Guo-hua,GAN Guo. Application of New Types of Gums in Frozen Food[J]. Beverage & Fast Frozen Food Industry, 2004, 10(4): 22-24,29 |
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| Authors: | HU Guo-hua GAN Guo |
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| Affiliation: | HU Guo-hua~1,GAN Guo~2 |
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| Abstract: | Characteristics and application of seven new types of gums in frozen food were discussed in this paper. Applications of gum composites in frozen food were also illustrated with several examples. |
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| Keywords: | ice cream gum emulsifier stabilizer |
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