肉冻粉的研究

Study on Properties of Aspic Powder

分别以肉冻粉、琼脂、明胶为材料,加热溶解、冷却凝胶成胶冻。进行黏度、凝胶强度、凝胶水析率、凝胶黏着力、凝胶凝固点及熔点测定等试验,以对比几种凝胶的性能。结果表明,以肉冻粉生产的凝胶比琼脂、明胶生产的凝胶有着更为优良的性能。

The aspic powder, the agar-agar and the gelatin were made into gels respectively through heating up,dissoluting and cooling. The performances of three kinds of gels were compared by the experiments of viscosity, gel intensity, syneresis rate, adhesive power, gel freezing point as well as melting point and so on. The results showed that the aspic powder gel has better performance than that of the agar-agar and the gelatin.