魔芋胶、卡拉胶与黄原胶复配胶的特性及在肉丸中的应用OA北大核心CSTPCD
Study on the gel property of konjac gum-carrageenan-xanthan compound gum and its application in meatball
主要研究了魔芋胶、κ-卡拉胶与黄原胶复配胶的凝胶特性及在肉丸中的应用效果.通过实验证明,影响复配胶凝胶强度的因素和最佳条件是:魔芋胶、κ-卡拉胶与黄原胶的最佳配比为1.3∶1∶0.3;复配胶的总胶浓度为0.6％,且总胶浓度越高,凝胶强度越高;钾离子在较大程度上能影响复配胶的凝胶强度,氯化钾的浓度控制在0.12％,浓度过高会影响口感,浓度过低则会影响凝胶强度;磷酸盐的浓度与凝胶强度成反比;氯化钠的浓度在0.9％最效果最佳;热处理是复配胶形成凝胶的必…查看全部>>
Abstract: The gel properties of konjac gum - carrageenan - xanthan compound gum and its application in meatball were studied. The result shows that the optimum situation were; the optimal ratio of konjac gum、 Κ -carrageenan and xanthan gum at 1. 3 : 1 : 0. 3, the total concentration of compound gum 0. 6% , the concentration of KC1 0. 12% . K + contributed quite a lot in the taste of meatball and the concentration of phosphate and gel strength were negatively…查看全部>>
陈哲敏;万剑真
上海健鹰食品科技研究所,上海201802上海健鹰食品科技研究所,上海201802
轻工纺织
魔芋胶卡拉胶黄原胶复配凝胶强度肉丸
konjac gum carrageenan xanthan gum compound gel strength meatball
《中国食品添加剂》 2012 (4)
191-195,5
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