| 魔芋酸乳的工艺研究 |
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| 引用本文： | 蔡晶,王善荣,姜梅. 魔芋酸乳的工艺研究[J]. 食品科技, 2004, 0(12): 65-67 |
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| 作者姓名： | 蔡晶 王善荣 姜梅 |
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| 作者单位： | 1. 江苏省产品质量监督检验中心所,南京,210029
2. 南京农业大学食品科技学院,南京,210095 |
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| 摘 要： | 研究酒精改性处理对魔芋精粉特性的影响,奶粉添加量对乳液的影响及魔芋酸乳的最佳配方。结果表明:酒精处理后的魔芋精粉在其水溶性、黏度、抗菌性均比未处理的魔芋精粉有所提高,在实验条件下,魔芋精粉∶水=1∶50(质量体积比)时,魔芋溶胶性能最好;实验得出魔芋酸乳饮料的最佳配方:奶粉10.0%、白砂糖6.0%、乳酸1.3%、改性魔芋精粉0.3%。
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| 关 键 词： | 魔芋 改性魔芋精粉 特性 酸乳 |
| 文章编号： | 1005-9989(2004)12-0065-03 |
| 修稿时间： | 2004-07-20 |
Preparation of konjaku acid milk |
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| CAI Jing,WANG Shan-rong,JIANG Mei. Preparation of konjaku acid milk[J]. Food Science and Technology, 2004, 0(12): 65-67 |
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| Authors: | CAI Jing WANG Shan-rong JIANG Mei |
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| Abstract: | This article studied effects of the properties of moruphallus konjaku flour immersed by alcohol and the addition of milk flour to konjaku acid milk and the optimal formula of that. The result indicated that the properties of konjaku flour immersed by alcohol in aspect of solubility, viscosity and antimicrobial activity is better than that of konjaku flour. Konjaku flour to water with a ratio of about one to fifty can produce a homogeneous sticky colloid. The optimum formula was determined that milk powder 10.0%, suger 6.0%, lactic acid 1.3%, konjaku flour 0.3%. |
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| Keywords: | konjaku konjaku flour immersed by alcohol property acid milk |
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