| 新型马蹄果冻(马蹄糕)的研制 |
| |
| 引用本文： | 郭少惠,许圆.新型马蹄果冻(马蹄糕)的研制[J].食品安全质量检测技术,2011,2(2):67-71. |
| |
| 作者姓名： | 郭少惠 许圆 |
| |
| 作者单位： | 1. 潮州市庵埠食品工业卫生检验所,潮州,515638
2. 汕头市捷成食品添加剂有限公司,汕头,515021 |
| |
| 摘 要： | 为了研究马蹄添加在果冻里面以代替传统马蹄糕的制作,本文利用卡拉胶、魔芋胶、瓜尔豆胶混溶后的协同增效、防析水作用,通过实验来确定复配的最佳比例.再由一系列间因素和正交实验确定马蹄糕(果冻)的最佳配方:卡拉胶:魔芋胶:瓜尔豆胶=20:13:1.
|
| 关 键 词： | 马蹄果冻 混料实验 协同增效 防析水 配方 |
Development of the new type of jelly:Water Chestnut Cake |
| |
| Guo Shaohui and Xu Yuan.Development of the new type of jelly:Water Chestnut Cake[J].Food Safety and Quality Detection Technology,2011,2(2):67-71. |
| |
| Authors: | Guo Shaohui and Xu Yuan |
| |
| Affiliation: | Anbu Health Inspection Station for Food Industry Chaozhou Guangdong,Chaozhou 515638,China;Shantou Jiecheng Food Additive Co.Ltd.Shantou 515021,China |
| |
| Abstract: | Add the water chestnut to make jelly to replace the traditional production method of water chestnut cake,the experiments were designed to find the best formula of the complex gum having synergistic effects and preventing the free water,which is made from carrageenan,konjac gum,and guar gum.Then by a series of single factor and orthogonal test determine the optimal formula of a water chestnut jelly.The results indicated that the best formula was that Carrageenan:konjac gum:guar gum=20:13:1. |
| |
| Keywords: | |
| 本文献已被 万方数据 等数据库收录！ |
| 点击此处可从《食品安全质量检测技术》浏览原始摘要信息 |
|
点击此处可从《食品安全质量检测技术》下载全文 |
|
