| 魔芋速食布丁的研制 |
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| 引用本文： | 李卫乾,江洪波.魔芋速食布丁的研制[J].农产品加工．学刊,2006(9):37-39. |
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| 作者姓名： | 李卫乾 江洪波 |
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| 作者单位： | 长江大学,生命科学学院,湖北,荆州,434025 |
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| 摘 要： | 探讨了魔芋速食布丁的生产工艺和最佳配方,结果表明,先将水40mL,饱和碱液60mL,魔芋精粉2.0g三者混合、溶胀,再加小麦淀粉10g,卡拉胶0.05g,明胶0.1g和黄原胶0.5g混合搅拌,在35℃下糊化6h,蒸煮3h,所得魔芋速食布丁的品质最好。
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| 关 键 词： | 葡甘聚糖 魔芋布丁 凝胶 |
| 文章编号： | 1671-9646（2006）09-0037-03 |
| 收稿时间： | 2006-07-31 |
| 修稿时间： | 2006年7月31日 |
The Development of the Konjac Fast Food Pudding |
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| Li Weiqian,Jiang Hongbo.The Development of the Konjac Fast Food Pudding[J].Nongchanpin Jlagong.Xuekan,2006(9):37-39. |
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| Authors: | Li Weiqian Jiang Hongbo |
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| Abstract: | This experiment discussed the pudding processing technique of konjac fast food pudding and its best formula. The returns indicated:2.0 g konjac powder were dissolved in mixture with 40 mL pure water,60 mL saturatedlye,then dextrinized,nextly 10.0 g wheet powerd. The card pulled the gum 0.05 g,the clear gum 0.1 g,the yellow original gum 0.5 g mixture mix blend,then dextrinized under the constant temperature 35 ℃ for 6 hours,stewed for 3 h,finally the best konjac gelatin were formed. The taste of this konjac fast food pudding in this way was the best. |
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| Keywords: | konjac fast food pudding konjac gelatin |
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