摘要
为了研究马蹄添加在果冻里面以代替传统马蹄糕的制作,本文利用卡拉胶、魔芋胶、瓜尔豆胶混溶后的协同增效、防析水作用,通过实验来确定复配的最佳比例。再由一系列间因素和正交实验确定马蹄糕(果冻)的最佳配方:卡拉胶:魔芋胶:瓜尔豆胶=20:13:1。
Add the water chestnut to make jelly to replace the traditional production method of water chestnut cake,the experiments were designed to find the best formula of the complex gum having synergistic effects and preventing the free water,which is made from carrageenan,konjac gum,and guar gum.Then by a series of single factor and orthogonal test determine the optimal formula of a water chestnut jelly.The results indicated that the best formula was that Carrageenan:konjac gum:guar gum=20:13:1.
出处
《食品安全质量检测学报》
CAS
2011年第2期67-71,共5页
Journal of Food Safety and Quality
关键词
马蹄果冻
混料实验
协同增效
防析水
配方
water chestnut jelly
mixing experiment
synergism
prevent the free water
formula.
