魔芋粉，大豆纤维，淀粉，素食调味料。
Amorphophallus Campanulatus Powder, Soya Bean Fibre, Starch, Vegetarian Seasoning.
成份：魔芋粉，大豆纤维，淀粉，素食调味料。
Ingredients: Amorphophallus Campanulatus Powder, Soya Bean Fibre, Starch, Vegetarian Seasoning.
紫菜多糖与刺槐豆胶、卡拉胶和魔芋粉没有协效性。
Laver polysaccharides had little synergy with locust bean gun, carrageenan and konjak gum.
大豆蛋白，魔芋粉，淀粉，香菇，蔬菜，素食调味料。
Soya Bean Protein, Amorphophallus Campanulatus Powder, Starch, Mushroom, Vegetable, Vegetarian Seasoning.
白魔芋在干燥脱水过程中发生酶褐变，影响魔芋粉的质量。
Enzymatic Browning normally occurs during dehydration of Amorphophallus albus with hot air, and the quality of the konjac flour is affected.
结论：魔芋葡甘露聚糖的粘性优于魔芋粉，可以充分利用。
Conclusion: The viscosity of Konjac Glucomannan is superior to that of Konjac Flour.
成份：魔芋粉，大豆蛋白，淀粉，香菇，蔬菜，素食调味料。
Ingredients: Amorphophallus Campanulatus Powder, Soya Bean Protein, Starch, Mushroom, Vegetable, Vegetarian Seasoning.
成份：大豆蛋白，魔芋粉，淀粉，香菇，蔬菜，素食调味料。
Ingredients: Soya Bean Protein, Amorphophallus Campanulatus Powder, Starch, Mushroom, Vegetable, Vegetarian Seasoning.
一种漂浮性魔芋葡甘聚糖的制备方法包括将魔芋粉溶解于蒸馏水，搅拌制成溶胶；
The method for preparing the floating KGM comprises the following steps of: dissolving konjac flour in distilled water, and then stirring the mixture to prepare a sol;
结果表明，添加脱脂大豆粉和魔芋粉能有效改善面条的品质和提高面条的营养价值。
The result indicated that the addition of konjak powder and defatted soy flour could improve significantly quality and nutritional value of noodle.
主要成份：多肽苹果酸、决明子、生山楂、苦瓜提取物、花旗参、魔芋粉、维生素ec等。
Main ingredients: peptides malic acid, cassia seed, born hawthorn, balsam pear extract, American ginseng, konjac powder, vitamin EC, etc.
本品以魔芋粉、啤酒、新鲜果肉辅以胶凝剂为主要原料，运用正交试验法对果冻的加工工艺进行了研究。
Take the powder of konjac, beer, the fresh fruit and the gelatinizer as the main raw material, the processing of konjac is researched using the orthogonal testing method.
本文主要介绍了利用魔芋精粉为原料制作具有良好的色、香、味、质地的仿生食品的方法。
This paper mainly introduced a method of making the bionic food with good color, smell, taste and texture, using the Konjac powder as the raw material.
在面包制作时添加魔芋精粉，通过测定面包的比容，对面包的品质进行综合评分，确定魔芋精粉对面包质量的影响。
When the refined Konjak powder was used to make bread, the effects were determined by testing the special volume and total quality score.
对多菌固化发酵剂共生发酵魔芋飞粉发酵乳中的可溶性肽进行了初步的分离、纯化及理化特性的研究。
We researched on separation, purification and chemical characteristics of bioactive peptides from symbiosis fermentative konjac flying powder dairy.
结果表明，两者胶体的最佳配比方案为：卡拉胶40%、魔芋微粉40%、柠檬酸钾10%、氯化钙10%。
The results show that the optimum ratio of colloidal program:Carrageenan 40%, konjac powder 40%, potassium citrate 10%, calcium chloride 10%.
对魔芋精粉的化学成分及用途进行了介绍，并对其在食品工业、医药、农业、环保工业及其他领域的应用进行了综述，对其发展前景进行了展望。
The composition and utility powder are introduced of Konjac, and its applications in food industry , medicine and circumstance industry are summarized. The prospect of its progress is also described.
叙述了魔芋果冻粉的制备及配方，并对果冻形成的最佳条件进行了探讨。
This paper discusses about the preparation procedure, the formula, and the jelling condition of amorphophallus jelly power.
以黄瓜、冬瓜、脱脂奶粉、魔芋精粉为主要原料研制天然减肥蔬菜汁乳饮料。
The natural weight reducing vegetable juice milky beverage was made of cucumber, waxgourd, skim milk and konjac flour.
介绍了采用正交设计的方法，以魔芋精粉和磷酸盐为主要原料合成新型有机絮凝剂魔芋葡甘聚糖磷酸酯的配方及条件。
Konjac glucomannan phosphate, a new type organic flocculants is synthesized by the use of orthogonal method in experimental design, from konjac flour and phosphate.
改性后的魔芋多糖的抗氧化能力优于未改性的魔芋精粉。
The antioxidant ability of modified konjac glucomannan is better than that of the unmodified konjac powder.
本文采用魔芋精粉作为食品添加剂改善面包的品质。
The koniac flour is used as a food additive to improve the quality of bread in this paper.
将黄瓜、冬瓜制汁后调配，经实验得出最佳配比为：黄瓜汁20％、冬瓜汁10％、脱脂奶粉5％、魔芋精粉0．1％。
The best proportion of material was: cucumber juice 20% , waxgourd juice 10% , skim milk powder 5% , konjac flour 0.1%.
研究魔芋精粉在洗发香波中的应用。
可溶性膳食纤维为魔芋精粉或海藻酸钠粉。
The soluble dietary fiber is the konjac flour or sodium alginate powder.
魔芋淀粉是魔芋精粉加工的副产品，价格低廉。
The konjac starch is very low cost because it is a by-product of konjac processing.
魔芋淀粉是魔芋精粉加工的副产品，价格低廉。
The konjac starch is very low cost because it is a by-product of konjac processing.
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