魔芋精粉与瓜尔豆胶等稳定剂的协同增效作用及配比分析研究  

The Synergistic Interaction and the Complex Thickening Ratio of Konjac Powder and Other Thickeners

作　　者：刘良忠[1] 严奉伟[1] 王辰[1] 卢耀辉[1] 

机构地区：[1]湖北农学院食品科学系,湖北荆州434103

出　　处：《湖北农学院学报》2001年第1期59-61,共3页Journal of Hubei Agricultural College

摘　　要：对魔芋精粉与瓜尔豆胶、CMC -Na、海藻酸钠等增稠剂互混时协同增效作用进行了研究。结果发现 :魔芋精粉和瓜尔豆胶之间存在着良好的协同增效作用 ,二者之间的最佳质量比为 3∶2 ,并据此应用于冰淇淋生产中。The synergistic interaction of konjac powder and guar gum,CMC-Na,alginate was studied.The results showed that the synergistic interaction between konjac powder and guar gum was strong.The optimum mass ratio of konjac powder and guar gum was 3∶2.According to the ratio,konjac powder and guar gum were applied in the manufacture of ice-cream.

关 键 词：魔芋精粉 增稠剂 协同增效作用 稳定剂 配比 

分 类 号：TS202.3[轻工技术与工程—食品科学]