| 冲调式银耳食品的速溶性及粘度研究 |
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| 引用本文： | 梁立,郭晓强,徐光域,颜军,苟小军.冲调式银耳食品的速溶性及粘度研究[J].成都大学学报(自然科学版),2004,23(3):38-43. |
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| 作者姓名： | 梁立 郭晓强 徐光域 颜军 苟小军 |
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| 作者单位： | 西南师范大学生命科学学院,重庆,400715;成都大学中药化学实验室,成都,610106 |
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| 摘 要： | 本文重点探讨了影响冲调式银耳食品速溶性及粘度问题 通过大量实验表明原辅料的选择、粉碎粒度、水温、加糖量和工艺条件等是影响产品速溶性及粘度的主要因素 最终确定:以银耳、大米、糯米为原料,复合稳定剂与淀粉的混合物为增稠稳定剂,可以有效解决冲调式银耳食品的速溶性问题和提供合适的粘度
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| 关 键 词： | 银耳 速溶性 粘度 |
| 文章编号： | 1004-5422(2004)03-0038-0043 |
The Study on Solubility and Viscosity of Foods by Trcmellafuclformis Bcrk |
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| LIANG Li,GUO Xiaoqiang,XU Guangyu,YAN Jun,GOU Xiaojun.The Study on Solubility and Viscosity of Foods by Trcmellafuclformis Bcrk[J].Journal of Chengdu University (Natural Science),2004,23(3):38-43. |
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| Authors: | LIANG Li GUO Xiaoqiang XU Guangyu YAN Jun GOU Xiaojun |
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| Institution: | LIANG Li~1,GUO Xiaoqiang~2,XU Guangyu~2,YAN Jun~2,GOU Xiaojun~2 |
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| Abstract: | The paper study mainly factors of influencing instant foods by Trcmellafuclformis Bcrk. It shows by many experiments that these factors include stuffs, granularity, water temperature sugar quantity and processing condition. Concluding: the stuffs of instant white fungus include white fungus, rice and sticky rice. The problem of instant foods by Trcmellafuclformis Bcrk can be solved by composite suspension and starch. |
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| Keywords: | Trcmellafuclformis Bcrk instant visosity |
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