食品科学 ›› 2001, Vol. 22 ›› Issue (6): 41-43.
• 工艺技术 • 上一篇 下一篇
蒋家新, 蒋予箭, 林剑佩, 梁木
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JIANG Jia-Xin, JIANG Yu-Jian, LIN Jian-Pei, LIANG Mu
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摘要: 探讨了鱿鱼皮在不同酸度、时间、温度下,水解所形成的凝胶强度情况,经正交试验得到酸性水解的最优实验条件。
关键词: 鱼皮胶, 水解, 添加剂, 凝胶
Abstract: We elucidated how coagulation intensity,changed according to change of time,temperature and the volume of acid.We roughly found the optimum conditions for hydrolysis through prismatic experiment.Coagulation was obtained through hydrolysis of the skin of squid by hydrochloric acid.
Key words:  , YuPi Glue Hydrolysis Additive Coagulation;
蒋家新, 蒋予箭, 林剑佩, 梁木. 鱼皮胶制备的研究[J]. 食品科学, 2001, 22(6): 41-43.
JIANG Jia-Xin, JIANG Yu-Jian, LIN Jian-Pei, LIANG Mu. Study on preparation of Yupi glue[J]. FOOD SCIENCE, 2001, 22(6): 41-43.
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