新型马蹄果冻马蹄糕的研制

新型马蹄果冻马蹄糕的研制
为了研究马蹄添加在果冻里面以代替传统马蹄糕的制作,本文利用卡拉胶、魔芋胶、瓜尔豆胶混溶后的协同增效、防析水作用,通过实验来确定复配的最佳比例。再由一系列间因素和正交实验确定马蹄糕(果冻)的最佳配方:卡拉胶:魔芋胶:瓜尔豆胶=20:13:1。

Add the water chestnut to make jelly to replace the traditional production method of water chestnut cake,the experiments were designed to find the best formula of the complex gum having synergistic effects and preventing the free water,which is made from carrageenan,konjac gum,and guar gum.Then by a series of single factor and orthogonal test determine the optimal formula of a water chestnut jelly.The results indicated that the best formula was that Carrageenan:konjac gum:guar gum=20:13:1.

标题：新型马蹄果冻(马蹄糕)的研制
英文标题：Development of the new type of jelly:Water Chestnut Cake

作者：
郭少惠 潮州市庵埠食品工业卫生检验所
许圆 汕头市捷成食品添加剂有限公司

中文关键词:马蹄果冻,混料实验,协同增效,防析水,配方,,
英文关键词:water chestnut jelly,mixing experiment,synergism,prevent the free water,formula.,,

发表日期：

2025-1-28 18:54 上传 新型马蹄果冻马蹄糕的研制.pdf

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