冲调式银耳食品的速溶性及粘度研究

The Study on Solubility and Viscosity of Foods by Trcmellafuclformis Bcrk

本文重点探讨了影响冲调式银耳食品速溶性及粘度问题 通过大量实验表明原辅料的选择、粉碎粒度、水温、加糖量和工艺条件等是影响产品速溶性及粘度的主要因素 最终确定:以银耳、大米、糯米为原料,复合稳定剂与淀粉的混合物为增稠稳定剂。

The paper study mainly factors of influencing instant foods by Trcmellafuclformis Bcrk. It shows by many experiments that these factors include stuffs, granularity, water temperature sugar quantity and processing condition. Concluding: the stuffs of instant white fungus include white fungus, rice and sticky rice. The problem of instant foods by Trcmellafuclformis Bcrk can be solved by composite suspension and starch.