| 不同胶凝剂对刺梨糕胶凝性的影响 |
| |
| 引用本文： | 谢国芳,谭书明.不同胶凝剂对刺梨糕胶凝性的影响[J].贵州农业科学,2011,39(1):197-201. |
| |
| 作者姓名： | 谢国芳 谭书明 |
| |
| 作者单位： | 1. 贵州省发酵与生物制药重点实验室,贵州,贵阳,550003;贵州大学化学与化工学院,贵州,贵阳,550003
2. 贵州大学生命科学学院,贵州,贵阳,550003 |
| |
| 摘 要： | 为生产高质量的刺梨糕,以刺梨浓缩汁为原料,通过7种常用食品胶凝剂的单因素试验的基础上进行二元复配试验,再采用响应面设计方法进行复配胶凝剂的比例优化.结果表明:最适复配比为CMC 0.19g、黄原胶0.18g和海藻酸钠0.21g.此复配比例生产的刺梨糕具有良好的咀嚼性及口感,外观金黄透明.
|
| 关 键 词： | 刺梨糕 胶凝剂 响应面法 |
Effect of Different Gelatinizers on Gelling Property of Rosa roxburghii Pudding |
| |
| XIE Guo-fang,TAN Shu-ming.Effect of Different Gelatinizers on Gelling Property of Rosa roxburghii Pudding[J].Guizhou Agricultural Sciences,2011,39(1):197-201. |
| |
| Authors: | XIE Guo-fang TAN Shu-ming |
| |
| Institution: | XIE Guo-fang1,2,TAN Shu-ming3 (1.Guizhou Laboratory of Fermentation Engineering and Biological Pharmacy,Guiyang,Guizhou 550003,2.College of Chemistry and Chemical Engineering,Guizhou Unversity,3.College of Life Science,Guizhou 550025,China) |
| |
| Abstract: | Rosa roxburghii concentrate juice was respectively added with 7 different common food gelatinizers by using the single factor test design to produce high quality Rosa roxburghii pudding and then the proportion of formulation gelatinizers was optimized by using response surface methodology.The results show that the optimum proportion of formulation gelatinizers is 0.19g CMC,0.18g xanthan gum and 0.21g sodium alginate,and Rosa roxburghii pudding produced under the optimum proportion of formulation gelatinizer... |
| |
| Keywords: | Rosa roxburghii pudding gelatinizer response surface methodology(RSM) |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
