食品科学 ›› 1999, Vol. 20 ›› Issue (9): 12-14.
• 基础研究 • 上一篇 下一篇
陈运中
出版日期:
发布日期:
CHEN Yun-Zhong
Online:
Published:
摘要: 本文对魔芋精粉与常用增稠剂黄原胶、瓜尔豆胶、海藻酸钠、羧甲基纤维素钠、明胶间互混的协同增稠作用进行了研究,结果发现;魔芋精粉与黄原胶有强烈地协同增效作用。并对所研制的复合胶进行应用研究。
关键词: 魔芋精粉, 黄原胶, 协同增效应用, 研究
Abstract: The synergism of KP(Konjac powder)and XG(xanthan gum),guar gum,alginate,CMC (Carboxy MethylCellutose)-Na and gelatine was studied respectively.The results showed the strong synergism of KP and XG.And theapplications of the complex gum developed were studied.
Key words: KP(konjac power), XG(xanthan gum), Synergism application study
陈运中. 魔芋精粉与黄原胶的协同增效作用及应用研究[J]. 食品科学, 1999, 20(9): 12-14.
CHEN Yun-Zhong. [J]. FOOD SCIENCE, 1999, 20(9): 12-14.
0 / / 推荐
导出引用管理器 EndNote|Ris|BibTeX
链接本文: https://www.spkx.net.cn/CN/
https://www.spkx.net.cn/CN/Y1999/V20/I9/12