食品科学 ›› 1998, Vol. 19 ›› Issue (10): 41-42.
• 食品科学 • 上一篇 下一篇
张东华, 张润芳, 刘云辉, 汪庆平
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发布日期:
ZHANG Dong-Hua, ZHANG Run-Fang, LIU Yun-Hui, WANG Qing-Ping
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摘要: 提出以魔芋精粉及鹿角菜胶、汉生胶复配生产水晶软糖的方法。由于复配胶中分子间的协同增效作用,使得凝胶软糖的制备更为方便、廉价。
关键词: 魔芋精粉, 鹿角菜胶, 汉生胶, 凝胶, 协同增效
Abstract: The paper proposes a kind of method to produce jelly-sweets with elephant taro powder, carrageenan, and Xanthan as mixe jellification agents by their synergism.
Key words: Elephant Taro Power, Carrageenan, Xanthan Gum, Jellification Synergism
张东华, 张润芳, 刘云辉, 汪庆平. 魔芋水晶软糖生产工艺研究[J]. 食品科学, 1998, 19(10): 41-42.
ZHANG Dong-Hua, ZHANG Run-Fang, LIU Yun-Hui, WANG Qing-Ping. The preparation and research of Elephant Taro jellylsweets[J]. FOOD SCIENCE, 1998, 19(10): 41-42.
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