魔芋麻糬工艺条件的研究

Study on Technical Condition of Konjac Mashu

研究了魔芋麻米署的生产工艺、配方组成对影响麻米署的弹性率、凝胶强度、透明度、析水率等因素进行了探讨。其最佳工艺配方为 :胶凝剂 0 .9% ,纯糯米粉 5 % ,蔗糖 8% ,KCl0 1% ,柠檬酸 0 .15 % ,香精 0 .1% ,色素 0 .0 1% ,山梨酸钾 0 .1% ,水余量。

Reported the production technology and formula of konjac mashu, discussed the factors which can influence elasticity rate, gel intensity, clarity and release water rate of konjac mashu. The optimum formula include gel agent 0.9%, glutinous rice flour 5%,sugar 8%, KCl 0.1% , citric acid 0.15%, essence 0.01%, potassium sorbate 0.1%,the rest is water.