安徽农业科学Issue(31)：15431-15432,15520,3.
利用海带废渣制备羧甲基纤维素
Preparation of Carboxymethyl Cellulose from Kelp Residue
摘要
Abstract
To discuss the optimum formula for preparing pumpkin pancake. [Method] Through single-factor experiment, effects of pumpkin, sugar, margarine, baking soda and salt content on quality of pumpkin biscuits were studied, the sensory qualities were identified. The optimum formula was obtained. [ Result] The optimum formula was as follows: pumpkin 75% , sugar 10% , margarine 20% , baking soda 0.40% , salt 1.25%. [Conclusion] The obtained pumpkin pancake satisfies people's requirement with abundant nutrients.关键词
海带废渣/羧甲基纤维素/取代度Key words
Pumpkin pancake/ Recipe/ Texture analysis分类
农业科技引用本文复制引用
贾福强,冷凯良,于跃芹..利用海带废渣制备羧甲基纤维素[J].安徽农业科学,2012,(31):15431-15432,15520,3.基金项目
公益性行业(农业)科研专项经费(200903030) （农业）
山东省自然科学基金项目(Y2006B10) （Y2006B10）
青岛市科技计划基础研究项目(09-1-3-33-JCH). （09-1-3-33-JCH）
