The application of complex konjac gum in jelly processing were investigated.
研究了以复配魔芋胶为胶凝剂在果冻生产中的应用。
The kinds and ratios of single gum in combination with konjac gum(KM) were investigated.
本文研究了与魔芋胶复配的单体胶的种类及最佳配比区域。
Single comparative experiments were carried out with xanthan gum, konjac gum, CMC, gum karaya, guar gum as stabilizers.
先以黄原胶、魔芋胶、CMC、卡拉胶、瓜尔豆胶为稳定剂做单个筛选实验。
The application of complex konjac gum in jelly processing were investigated. It was observed that the konjac gum decreased the syneresis rate of jelly.
研究了以复配魔芋胶为胶凝剂在果冻生产中的应用。
The processing performance of low-fat meatball was improved due to the proper addition of konjac gum and SPI (such as decreasing the cooking loss and improving the freezing and melting stability).
添加适量的大豆分离蛋白与魔芋多糖可明显提高低脂肉丸的加工性能(如减少蒸煮损失、提高冻融稳定性)。
To introduce the way to produce kiwi pudding fruits by using jelling agent compounded of konjac glucomannan, carrageenan and xanthan gum.
介绍以魔芋胶、鹿角菜胶及黄原胶复配为胶凝剂生产猕猴桃果糕的方法。
To introduce the way to produce kiwi pudding fruits by using jelling agent compounded of konjac glucomannan, carrageenan and xanthan gum.
介绍以魔芋胶、鹿角菜胶及黄原胶复配为胶凝剂生产猕猴桃果糕的方法。
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