| 碱对魔芋凝胶物性的影响 |
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| 引用本文： | 吕红英,宋秀文.碱对魔芋凝胶物性的影响[J].吉林农业科技学院学报,2006,15(3):5-8. |
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| 作者姓名： | 吕红英 宋秀文 |
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| 作者单位： | 吉林农业科技学院生物工程系 吉林吉林132101(吕红英)，吉林市西林蛋糕食品屋 吉林吉林132011(宋秀文) |
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| 摘 要： | 选择三种不同的碱以及每种不同碱量作为制备魔芋凝胶的凝胶剂,其结果表明,不同的碱及加碱量对魔芋凝胶的物性均有影响,综合来看采用碳酸钠作为凝胶剂最为适合。
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| 关 键 词： | 碱 魔芋 凝胶 |
| 收稿时间： | 2005-08-30 |
The effect of alkali on the physical nature of gel of Amorpho phallus Verieri |
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| LU Hongying, SONG Xiuwen.The effect of alkali on the physical nature of gel of Amorpho phallus Verieri[J].Journal Of Jilin Agricultural Science And Technology College,2006,15(3):5-8. |
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| Authors: | LU Hongying SONG Xiuwen |
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| Institution: | 1. Jilin Agricultural Science and Technology College Department of Bioengineering,Jilin 132109, P.R. China; 2. Xilin Cake Food House of Jilin City, Jilin 132011, P.R.China |
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| Abstract: | Three varieties of alkali and different amount of each variety are selected as gelation reagent in making gel of Amorpho phallus Verieri.The Result indicates that different alkali and different alkali amount all affect the physical nature of gel of Amorpho phallus Verieri,and as a whole, Sodium Carbonate(Na_2CO_3) is the most suitable gelation reagent. |
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| Keywords: | alkali Amorpho phallus Verier gel |
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