| 细粒魔芋精粉及其复合胶的特性与应用研究 |
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| 引用本文： | 邬应龙. 细粒魔芋精粉及其复合胶的特性与应用研究[J]. 农业工程学报, 2000, 16(7): 98-101. |
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| 作者姓名： | 邬应龙 |
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| 作者单位： | 四川农业大学 |
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| 摘 要： | 采用胶体磨湿法粉碎工艺制备得到细粒魔芋精粉，在该细粒魔芋精粉中添加10%(w/w)黄原胶制备得到复合胶。对该复合胶及细粒魔芋精粉水溶胶的流变特性以及两者在冰淇淋中的应用进行了比较研究。结果表明，与正常粒度魔芋精粉比较，细粒魔芋精粉的溶胀速度快，溶胶粘度低；相同浓度与测定条件下，复合溶胶的粘度数倍高于细粒魔芋精粉溶胶的粘度，切稀现象也比同粘度魔芋溶胶更为明显；以参考用量为0.25%的复合胶作为稳定剂应用于冰淇淋中时，也同样使冰淇淋浆料粘度显著提高，并导致其产生明显的切稀现象，相应冰淇淋制品的粘稠感明显低于以
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| 关 键 词： | 细粒魔芋精粉 流变特性 复合胶 冰淇淋稳定剂 |
| 收稿时间： | 1999-06-17 |
| 修稿时间： | 2000-09-23 |
Properties and Application of Fine-Granular Konjac Flour(FGKF) and a Blend of Konjac With Xanthan Gum |
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| Wu Yinglong. Properties and Application of Fine-Granular Konjac Flour(FGKF) and a Blend of Konjac With Xanthan Gum[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2000, 16(7): 98-101. |
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| Authors: | Wu Yinglong |
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| Abstract: | This paper reports the results of studies on the properties of Fine-Granular Konjac Flour (FGKF) and a blend of konjac with xanthan gum and their application in ice cream. The FGKF derived from common konjac flour by wet milling method appears to have weaker fishy smell and significantly increased rate of hydration than the raw common konjac flour, but the significant decrease of the sol viscosity is found. The sol prepared by the blend of the FGKF and 10% of xanthan gum were found with significantly higher viscosity and pseudoplasticity than that prepared only by the FGKF. The ice cream mixture prepared by the blend was also found with higher viscosity and pseudoplasticity than that prepared only by the FGKF, respectively. Ice cream stabilizer prepared by the blend showed less slimy than that only by the FGKF, but stronger melting resistance than that only by the xanthan gum. |
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| Keywords: | fine-granular konjac flour rheological properties blend of konjac with xanthan gum ice cream stabilizer |
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