包装与食品机械2013，Vol.31Issue(1)：66-69,4.DOI:10.3969/j.issn.1005-1295.2013.01.016
猪皮胶与魔芋胶复配在水晶皮冻加工中的应用
The Application of Pig Skin Gelatin and Konjac Gum Mixed Gel in Crystal Jelly Processing
林瑜 1邱飙 1王强毅 1潘志明 1陈志杰1
作者信息
摘要
Abstract
The mixed gel by pig skin gelatin and konjac gum was studied. Through the gel texture analysis and sensory evaluation to determine the mixed gel ratio and the best process of the crystal jelly. After comprehensive consideration,the optimized processing condition of the crystal jelly were;konjac gum;pork skin collagen = 15:85 ,salt 60g,decocting temperature 65℃ and decocting time 30min.关键词
猪皮胶/魔芋胶/凝胶特性/水晶皮冻Key words
pig skin gelatin/konjac gum/gel texture/crystal jelly分类
轻工纺织引用本文复制引用
林瑜,邱飙,王强毅,潘志明,陈志杰..猪皮胶与魔芋胶复配在水晶皮冻加工中的应用[J].包装与食品机械,2013,31(1):66-69,4.
