学术
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。[著者文摘]
文章出处:
《农产品加工．学刊》-2006年9期 -37-39页
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1671-9646（2006）09-0037-03
The Development of the Konjac Fast Food Pudding
Li Weiqian, Jiang Hongbo （College of Life Science Yangtze University, Hubei Jingzhou 434025）
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.[著者文摘]
Key words:
konjac fast food pudding; konjac gelatin
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