| 魔芋精粉与瓜尔豆胶等稳定剂的协同增效作用及配比分析研究 |
| |
| 引用本文： | 刘良忠,严奉伟,王辰,卢耀辉.魔芋精粉与瓜尔豆胶等稳定剂的协同增效作用及配比分析研究[J].湖北农学院学报,2001,21(1):59-61. |
| |
| 作者姓名： | 刘良忠 严奉伟 王辰 卢耀辉 |
| |
| 作者单位： | 湖北农学院食品科学系, |
| |
| 摘 要： | 对魔芋精粉与瓜尔豆胶、CMC-Na、海藻酸钠等增稠剂互混时协同增效作用进行了研究。结果发现：魔芋精粉和瓜尔豆胶之是存在着良好的协同增效作用，二者之间的最佳质量比为3:2，并据此应用于冰淇淋生产中。
|
| 关 键 词： | 魔芋精粉 增稠剂 协同增效作用 稳定剂 配比 |
| 文章编号： | 1004-3888(2001)01-0059-03 |
| 修稿时间： | 2000年10月2日 |
The Synergistic Interaction and the Complex Thickening Ratio o f Konjac Powder and Other Thickeners |
| |
| LIU Liang-zhong,YAN Fong-wei,WANG Zen,LOU Yao-hui.The Synergistic Interaction and the Complex Thickening Ratio o f Konjac Powder and Other Thickeners[J].Journal of Hubei Agricultural College,2001,21(1):59-61. |
| |
| Authors: | LIU Liang-zhong YAN Fong-wei WANG Zen LOU Yao-hui |
| |
| Abstract: | The synergistic interaction of konjac powder and guar gum,CMC-Na,alginate was studied.The results showed that the synergistic intera ction between konjac powder and guar gum was strong.The optimum mass ratio of k onjac powder and guar gum was 3∶2.According to the ratio,konjac powder and guar gum were applied in the manufacture of ice-cream. |
| |
| Keywords: | konjac powder thickener synergistic interaction |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
