卡拉胶与魔芋粉复配生产果冻粉的研究

Research on Jelly Powder Production by Reply and Mix of Carrageenan and Konjaku Flour

文章对卡拉胶及魔芋粉复配生产果冻粉进行研究,在不同的配制比例,不同的pH环境,不同的酸化浓度,不同温度下加酸和不同的KCl浓度下形成凝胶。从果冻凝胶强度、粘弹性、持水性、透明性、口感方面确定卡拉胶、魔芋粉及KCl三种配料在果冻中的最佳配方,并对所得结果进行初步的解释、探讨和推测。

The paper researched on production of jelly powder by reply and mix of Carrageenan and Konjaku flour, forming gelatin gels under different formula, pH environment, acidification densities, acid addition temperatures and KCl densities. From the gels＇ intensity, viscoelasticity, water holding capacity, transparency and taste, the optimal formula of Carrageenan, Konjaku flour and KCI in the jellies was discovered. The results were also preliminarily explained, discussed and inferred.