摘要
本文以葛仙米为原料,主要研究了葛仙米羹的加工工艺,采用正交实验设计得出葛仙米羹的最佳配方为:葛仙米的用量为0.1%,甜玉米的用量为1.5%,蔗糖为8%,复合稳定剂(0.1%黄原胶+0.1%卡拉胶)为0.2%,其余部分为软化水。
Using Nostoc sphaeroides as raw materials, the processing technologies of Nostoc sphaeroides soup were studied.According to the multiple factors in orthogonal experiment, the optimal formula of Nostoc sphaeroides soup was as the following:the Nostoc sphaeroides 0.1%, sugar 8%, compound stabilizer 0.2%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2003年第8期57-59,共3页
Food Science
基金
湖北省科技攻关项目(2002AA201C15)
