乳酸魔芋果冻加工工艺的研究  

The technology of Konjac jelly

作　　者：李安平[1] 周晓媛[2] 张华[1] 谢元茂[1] 

机构地区：[1]中南林学院绿色食品研究所,株洲412006 [2]株洲工学院包装系

出　　处：《广州食品工业科技》2001年第2期36-37,48,共3页

摘　　要：介绍了乳酸菌发酵制备魔芋果冻的工艺，并对胶凝剂和凝固剂的种类和浓度等问题进行了探讨。实验表明，乳酸魔芋果冻是一种组织细腻、表面光滑、富有弹性、酸甜适口的保健食品。This paper introduces the technology of konjac jelly obtaind through lactobacillus bulgaricus and Streptococcus thermophilus fermentation. The best conditions of the technology is also determined after studying the influences of gelling agent and coagulator. The researching results indicates that konjac jelly is a health food with better texture, elasticity, taste aromatic flavor.

关 键 词：魔芋精粉 发酵工艺 果冻 乳酸菌 胶凝剂 凝固剂 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]