食品科学 ›› 1999, Vol. 20 ›› Issue (8): 38-41.
• 工艺技术 • 上一篇 下一篇
伍胜
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WU Sheng
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摘要: 本文对卡拉胶及其与魔芋复配胶,在不同的KCl浓度,不同pH环境,不同酸化浓度,不同温度下加酸所成凝胶,以及凝胶在不同温度和不同测量时间内的胶凝强度进行了测量。并对观察所得结果进行了初步的解释,探讨和推测。
关键词: 卡拉胶, 魔芋, 凝胶, 凝胶强度
Abstract: Bloom value of carrageenan and its konjac combined jelly were measured under different conditions such as diftrent kcl concentrations pH .citric acid concentrations. temperatures of adding acid. jellying temperatures with bloom tests at subsequent hours.Meanwhile some primary description.investigation and supposition were introduced as well.
Key words: Carrageenan, Konjac, Gelling, Bloom
伍胜. 对卡拉胶及其与魔芋复配凝胶强度的测量[J]. 食品科学, 1999, 20(8): 38-41.
WU Sheng. [J]. FOOD SCIENCE, 1999, 20(8): 38-41.
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