功能果冻研制——大豆磷脂应用研究

Function fruit-glue's investigation ——soybean phospatide research

对以大豆磷脂为主要原料研制功能性果冻的工艺、参数进行研究 ,通过对产品稳定性试验 ,正确选择了相应的稳定剂 ,同时对大豆磷脂果冻的风味、状态进行了研究 。

Utilization Soybean Phospatide's source to obtain function fruit-glue and to study it procedure?property.To approve testing of stability correct stabilizer is utilized,we select suitable for taste and state of fruit-glue,and receive satisfactory result.