中国食物与营养2018，Vol.24Issue(1)：27-29,3.
魔芋凉皮感官质量影响因素分析
Influncing Factors Analysis on Sensor Qualities of Konjac Liangpi
唐晓东 1李瑜1
作者信息
- 1. 安康市农业科学研究所,陕西安康725000
- 折叠
摘要
Abstract
The fresh konjac was treatmented by series process.Water boiling,steaming and freezing time were controlled in the process.The ratio of fresh konjac,alkali and pure water was 1∶0.06∶6,water boiling,steaming and freezing time were 10min,25min and 8h respectively.The konjac liangpi was light,soft hard moderate,chewy and elastic according to this recipe and process.关键词
鲜魔芋/魔芋凉皮/影响因素/工艺研究Key words
fresh konjac/konjac liangpi/influencing factor/technique research引用本文复制引用
唐晓东,李瑜..魔芋凉皮感官质量影响因素分析[J].中国食物与营养,2018,24(1):27-29,3.
