亲水胶体的凝胶性能研究及新鲜水果冻布典的研制  

作　　者：樊亚鸣[1] 吴妙玲[1] 孙师华[1] 李晓[1] 李国良[1] 刘汝峰[1] 

机构地区：[1]广州师范学院化学系,510405

出　　处：《食品科技》2001年第2期32-33,31,共3页Food Science and Technology

摘　　要：讨论了六种亲水胶体的单一凝胶性能及相互复配后的凝胶性能，进一步筛选出其中三种最优组合。并以鲜果肉口感为目标，研制了新鲜水果冻布典的配方，区别于布丁的是：获得了滑嫩、柔软、入口丰厚、有果肉感、易溶化及光滑细致的外观。The six hydrocolloids are discussed for their singly gel performances and their mixed gel performances.Therefore the best mixtures by the three hydrocolloids were chosen.As an aim of our research， we reached the sense of fresh flesh of fruit which is smooth， tender， rich and thick， easy to melt in mouth and the elaborating appearance.

关 键 词：性能 口感 水果冻布典 亲水胶体 凝胶性能 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS255.43[轻工技术与工程—食品科学与工程]