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魔芋胶与可得然胶复配在果冻工艺中的应用 被引量:3
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作者 刘贻添 《福建轻纺》 2019年第1期42-46,共5页
文章选取对凝胶性能影响较大的魔芋胶和可得然胶为原材料制备果冻,以优化果冻的品质。以弹性、咀嚼性及感官评价为指标,考察复配胶粉比例、复配胶粉添加量、碳酸钠添加量、蔗糖添加量等因素对果冻品质的影响。结果表明,魔芋胶与可得然... 文章选取对凝胶性能影响较大的魔芋胶和可得然胶为原材料制备果冻,以优化果冻的品质。以弹性、咀嚼性及感官评价为指标,考察复配胶粉比例、复配胶粉添加量、碳酸钠添加量、蔗糖添加量等因素对果冻品质的影响。结果表明,魔芋胶与可得然胶用量比为7∶3、复配胶粉添加量为1.0%、碳酸钠添加量为0.6%、蔗糖添加量为15%时,所制得果冻的弹性、咀嚼性最佳,并且组织结构均匀、口感细腻。 展开更多
关键词 魔芋胶 可得然胶 果冻工艺
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基于酶法二次浸提技术的百香果果冻加工工艺研究 被引量:3
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作者 黄妍 《长春大学学报》 2020年第10期33-38,共6页
为提升百香果果冻的口感,研究百香果果冻加工原材料配比并提出基于酶法二次浸提技术的百香果果冻加工工艺。以百香果、卡拉胶和魔芋胶为主要原料,比较不同浓度的卡拉胶、魔芋胶、复配胶对百香果果冻口感的影响。结果表明,复配胶比例为1:... 为提升百香果果冻的口感,研究百香果果冻加工原材料配比并提出基于酶法二次浸提技术的百香果果冻加工工艺。以百香果、卡拉胶和魔芋胶为主要原料,比较不同浓度的卡拉胶、魔芋胶、复配胶对百香果果冻口感的影响。结果表明,复配胶比例为1:5且总浓度为0.6%时的百香果果冻口感最好,最终百香果果冻的制作配方为100g的百香果果冻中含有0.5g卡拉胶、0.1g魔芋胶、16g白砂糖、0.1g柠檬酸、0.05g山梨酸钾以及微量的香精和日落黄。 展开更多
关键词 酶法二次浸提技术 百香果 果冻加工工艺 原料配比
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银耳蜂蜜果冻加工工艺 被引量:3
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作者 黄芬 《广西轻工业》 2007年第10期11-12,共2页
以银耳、蜂蜜为主要原料,运用正交试验探讨银耳蜂蜜果冻加工工艺的配方。结果表明25%银耳汁,30%蜂蜜,凝胶剂总含量0.95%(0.450%果胶、0.400%卡拉胶、0.10%海藻酸钠),柠檬酸0.2%,柠檬酸钾0.05%,PH3.1左右的工艺参数,可研制出色泽均匀,口... 以银耳、蜂蜜为主要原料,运用正交试验探讨银耳蜂蜜果冻加工工艺的配方。结果表明25%银耳汁,30%蜂蜜,凝胶剂总含量0.95%(0.450%果胶、0.400%卡拉胶、0.10%海藻酸钠),柠檬酸0.2%,柠檬酸钾0.05%,PH3.1左右的工艺参数,可研制出色泽均匀,口感细腻,酸甜适宜,香气协调的营养保健型银耳果冻。 展开更多
关键词 银耳 蜂蜜 果冻加工工艺
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Processing Technology of Pomelo jelly with Health-care Function 被引量:1
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作者 王月囡 张吉斯 《Agricultural Science & Technology》 CAS 2016年第10期2406-2409,共4页
[Objective] The aim was to research the processing technology of pomelo jelly with health-care function. [Method] With Citrus maxima (Burm.) Merr. cv. Guanxiyou as the raw materials, the optimal processing technolog... [Objective] The aim was to research the processing technology of pomelo jelly with health-care function. [Method] With Citrus maxima (Burm.) Merr. cv. Guanxiyou as the raw materials, the optimal processing technology of pomelo jelly with health-care function was obtained by orthogonal test based on the results of single factor test. [Result] The optimal processing technology of pomelo jelly with healthAugust 16, 2016care function was as follows: 30% pomelo juice, 15% sugar, 1.0% mixed gel and 0.19% citric acid. Under these conditions, the pomelo jelly had relatively good sensory status, with certain nutritional value and health care function. [Conclusion] This research provides references for the deep processing of pomelo. 展开更多
关键词 POMELO JELLY Processing research
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Research status of soil frost-heave theory and frost-heave prediction models
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作者 XiangDong Zhang ShengYang Feng 《Research in Cold and Arid Regions》 2010年第1期82-86,共5页
Soil frost heaving is a complex physical, mechanical, and chemical synthesis process. This paper summarizes the frost-heaving theory over half a century, including the capillary theory, the frozen-fringe theory, and t... Soil frost heaving is a complex physical, mechanical, and chemical synthesis process. This paper summarizes the frost-heaving theory over half a century, including the capillary theory, the frozen-fringe theory, and those achievements recently made by scholars. In this paper, we also discus researching achievements of the soil-prediction model during the past 40 years, including the water-dynamics model, the rigid-ice model, the segregation-potential model, and the thermo-dynamic model. This summary and discussion will enable readers to understand the latest direction of research; it also summarizes the development of frost-heave prediction models and their advantages and shortcomings. 展开更多
关键词 frost heaving theory frost heaving model research status
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