摘要
为充分利用木耳碎片及其根部,同时研究多种多糖胶体复配在特定条件下凝胶的特性及效果,使木耳碎片或其根部重新组合,形成不同形状、强度产品,改变其原来口味,易于进食,并更加富于营养,节省了大量木耳,减少资源浪费。
The specificity and the effect of gel from many kinds of polysaccharides colloid under the specified conditions were studied in this paper, fully utilizing the chips and the roots of Auricularia auricular. This made the chips and the roots recombine, which formed different shapes and intensity products. This changed its original taste. And also it was easy to eat. Meanwhile it was rich in nutrition. Thus we saved a large number of Auricularia auricula, reducing the resources.
出处
《中国食用菌》
2006年第3期56-58,共3页
Edible Fungi of China
关键词
黑木耳
多糖肢体
凝胶
重组
Auricularia aarieular, Polysaccharide
Gel
Recombination
