摘要
以大米粉、植物胶和凝胶增强剂等为原料,开发研制了方便米凉糕粉产品。通过考察卡拉胶用量、魔芋胶用量和氯化钾用量对终产品品质的影响,以及测定各组产品的凝胶强度,得到方便米凉糕粉的最优配方为:卡拉胶含量1.2%、魔芋胶含量1.0%、米粉含量60%和米粉颗粒大小为120目。该结论可作为方便米凉糕粉产品的工业化生产依据。
Rice flour, the gum and the gel-strengthen agent and so on were used as raw materials and aimed to develop the convenience rice-gel product. The influence caused by carrageenan dosage, konjac glucomannan dosage, potassium chloride dosage to the product was studied and the gel intensity of each production was measured too. The optimal recipe was got, carrageenan content is 1.2%, konjac glucomannan content is 1.0%, rice powder content is 60% and rice flour particle size is 120M. This conclusion can provide academic gist for industrialization produce of this convenience food.
出处
《食品科技》
CAS
北大核心
2006年第11期87-89,共3页
Food Science and Technology
关键词
固体饮料
方便米凉糕
植物胶
氯化钾
solid beverage
convenience rice-gel product
gum
potassium chloride
