摘要
对比研究了魔芋精粉直接配制、碱处理后配制和酶解处理后配制生产饮料的工艺。魔芋精粉经β-葡聚糖酶处理后配制的饮料中,魔芋精粉的溶解度明显提高,魔芋葡甘聚糖的含量可达1．0％以上。
The technologies of formulating beverages directly with konjac flour, after treatment with alkali and after enzymolysis were compared and studied. The results showed that konjac flour treated with β-glucanase had a much higher solubility in beverages, and that the content of glucomannan reached more than 1,0%.
出处
《饮料工业》
2006年第4期17-19,共3页
Beverage Industry
