魔芋速食布丁的研制

The Development of the Konjac Fast Food Pudding

探讨了魔芋速食布丁的生产工艺和最佳配方,结果表明,先将水40mL,饱和碱液60mL,魔芋精粉2.0g三者混合、溶胀,再加小麦淀粉10g,卡拉胶0.05g,明胶0.1g和黄原胶0.5g混合搅拌,在35℃下糊化6h,蒸煮3h,所得魔芋速食布丁的品质最好。

This experiment discussed the pudding processing technique of konjac fast food pudding and its best formula. The returns indicated： 2.0 g konjac powder were dissolved in mixture with 40 mL pure water, 60 mL saturatedlye, then dextrinized, nextly 10.0 g wheet powerd. The card pulled the gum 0.05 g, the clear gum 0.1 g, the yellow original gum 0.5 g mixture mix blend, then dextrinized under the constant temperature 35℃ for 6 hours, stewed for 3 h, finally the best konjac gelatin were formed. The taste of this konjac fast food pudding in this way was the best.