物化因素对魔芋凝胶强度的影响  

Effect of Physical and Chemical Factors on Strength of Konjac gel

作　　者：原松梅[1,2] 杨大伟[1,2] 

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128 [2]食品科学与生物技术湖南省重点实验室,湖南长沙410128

出　　处：《湖北民族学院学报（自然科学版）》2013年第1期85-88,共4页Journal of Hubei Minzu University(Natural Science Edition)

基　　金：长沙市科技计划项目(DB0091)

摘　　要：为研究魔芋粗粉凝胶过程中物化因素对魔芋凝胶强度的影响规律,以温度、pH、料液比和时间为试验因素,在单因素试验的基础上进行正交试验,运用综合评分法和正交试验结果.结果表明魔芋粗粉形成凝胶的最佳工艺条件为pH12.0、料液比6.0∶100、水浴温度100℃、水浴时间80 min.In order to study the law for the physical and chemical factors influencing strength of the gel from crude konjac powder,the temperature,pH,concentration of material and time were selected as factors.On the basis of single factors test,the orthogonal test was carried,and the test data was analyzed with comprehensive pointrating method and variance analysis method.The resuts showed that the optimum technological parameters for crude konjac powder formimg gel were as follows:pH 12.0,material-water ration 6.0∶100,bath temperature100℃,bath time for 80 min.

关 键 词：魔芋凝胶 强度 单因素 正交试验 方差分析 

分 类 号：S379[农业科学—农产品加工]