碱对魔芋凝胶物性的影响  

The effect of alkali on the physical nature of gel of Amorpho phallus Verieri

作　　者：吕红英[1] 宋秀文 

机构地区：[1]吉林农业科技学院生物工程系,吉林吉林132101 [2]吉林市西林蛋糕食品屋,吉林吉林132011

出　　处：《吉林农业科技学院学报》2006年第3期5-8,共4页Journal of Jilin Agricultural Science and Technology University

摘　　要：选择三种不同的碱以及每种不同碱量作为制备魔芋凝胶的凝胶剂,其结果表明,不同的碱及加碱量对魔芋凝胶的物性均有影响,综合来看采用碳酸钠作为凝胶剂最为适合。Three varieties of alkali and different amount of each gel of Amorpho phallus Verieri. The Result indicates that different physical nature of gel of Amorpha gelation reagent. phallus Verieri, and as a whole, variety are selected as gelation reagent in making alkali and different alkali amount all affect the Sodium Carbonate（NaaCO3） is the most suitable gelation reagent.

关 键 词：碱 魔芋 凝胶 

分 类 号：S632.9[农业科学—蔬菜学]