魔芋粉的保水性能评价及应用研究  

Research on Keep Water Properties of Konjac Powder

作　　者：刘志明[1] 韩光[1] 姜瑶[1] 刘伟靖[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《农产品加工（下）》2005年第8期16-18,共3页Farm Products Processing

摘　　要：确定了评价魔芋粉保水性能的实验方法。实验测定了体现魔芋粉作为食品添加剂的保水性能的水溶液黏度、滤失量;盐水溶液黏度、滤失量及水凝胶的形成和保水性能参数。实验数据表明,魔芋粉具有很好的增黏、抗盐和降低滤失性能,保水效果突出,能用于开发凝胶食品、酱菜食品、液体食品和面食,可赋予它们特殊功能。This text certain and measure the properties that konjac powder as food additive to keep water, include fresh water solution viscosity and filtrate loss; the salt solution viscosity and filtrate loss; water gel prepared and keep water properties pa- rameter. The experiment data expresses, the konjac powder has the good increase viscosity, anti-salt properties, with lower filtrate loss. The properties of keep water can used to development gel food, pickles, liquid food and so on.

关 键 词：魔芋粉 保水性 黏度 滤失量 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]