| 葛仙米羹的加工工艺 |
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| 引用本文： | 汪兴平,潘思轶,程超. 葛仙米羹的加工工艺[J]. 食品科学, 2003, 24(8): 57-59 |
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| 作者姓名： | 汪兴平 潘思轶 程超 |
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| 作者单位： | 1. 湖北民族学院生物科学与技术学院,恩施,445000
2. 华中农业大学食品科技系,武汉,430070 |
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| 基金项目： | 湖北省科技攻关项目(2002AA201C15) |
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| 摘 要： | 本文以葛仙米为原料，主要研究了葛仙米羹的加工工艺，采用正交实验设计得出葛仙米羹的最佳配方为：葛仙米的用量为0．1％，甜玉米的用量为1．5％，蔗糖为8％，复合稳定剂(0．1％黄原胶 0．1％卡拉胶)为0．2％，其余部分为软化水。
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| 关 键 词： | 葛仙米羹 加工工艺 配方 食品 产品质量标准 |
| 文章编号： | 1002-6630(2003)08-0057-03 |
The Processing Technology of Nostoc Sphaeroides Soup |
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| Wang Xingping et al.. The Processing Technology of Nostoc Sphaeroides Soup[J]. Food Science, 2003, 24(8): 57-59 |
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| Authors: | Wang Xingping et al. |
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| Affiliation: | Wang Xingping et al. |
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| Abstract: | Using Nostoc sphaeroides as raw materials, the processing technologies of Nostoc sphaeroides soup were studied.According to the multiple factors in orthogonal experiment, the optimal formula of Nostoc sphaeroides soup was as the following:the Nostoc sphaeroides 0.1%, sugar 8%, compound stabilizer 0.2%. |
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| Keywords: | Nostoc sphaeroides soup processing technology |
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