食品科学 ›› 1998, Vol. 19 ›› Issue (9): 17-20.

• 食品科学 • 上一篇    下一篇

魔芋葡甘聚糖颗粒阻溶剂的筛选与应用

 邬应龙, 郝晓芸   

  • 出版日期:1998-09-15 发布日期:2011-12-12

 WU  Ying-Long, HAO  Xiao-Yun   

  • Online:1998-09-15 Published:2011-12-12

摘要: 报道三种魔芋葡甘聚糖颗粒阻溶剂的配方组成,并利用阻溶剂A进行了魔芋精粉湿法制备试验。阻溶剂A由硼酸盐──柠檬酸盐──亚硫酸盐组成,其主体成分为硼酸盐,在鲜魔芋块茎磨碎时加入磨浆机中,能有效地防止魔芋葡甘聚糖颗粒的溶胀粘连。

关键词: 魔芋葡甘聚糖, 阻溶剂, 硼酸盐, 魔芋精粉

Abstract: This paper reports three kinds of swelling inhibitors to konjac glucomanan sacs. One of them is composed of borate, Citrate and sulfite. It is applied in a preparation experiment of Konjac flour.

Key words: Konjac glucomanan Swelling inhibitor Borate Konjac flour