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| 魔芋葡甘聚糖凝胶技术在仿生海蚂蝗上的应用研究 | |
| 引用本文： | 吴先辉[] 、尹娜[] 、林好[] 、汪秀妹[]. 魔芋葡甘聚糖凝胶技术在仿生海蚂蝗上的应用研究[J]. 西南师范大学学报(自然科学版), 2014, 39(10): 55-60 |
| 作者姓名： | 吴先辉[] 、尹娜[] 、林好[] 、汪秀妹[] |
| 作者单位： | 1. 宁德职业技术学院农业科学系,福建福安,355000 2. 福建农林大学食品科学学院,福州,350002 3. 华南理工大学生命科学学院,广州,510641 |
| 基金项目： | 福建省自然科学基金，福建省教育厅科技 A类项目，宁德职业技术学院科技发展基金项目． |
| 摘 要： | 以魔芋葡甘聚糖、卡拉胶、鲜竹笋等为原料,以传统海蚂蝗冻加工工艺为模型,研究一种仿生"海蚂蝗冻"的加工工艺.在单因素试验基础上,采用正交试验确定影响海蚂蝗冻产品质量的最佳配方.研究结果表明,仿生"海蚂蝗冻"的最佳配方为魔芋用量0.5g,卡拉胶用量0.5g,竹笋用量17g,CaCl2用量0.10g,盐用量0.8g.此配方制得的仿生"海蚂蝗冻"笋肉酸甜可口,冻体透明、脆度适中,既美观又可口,市场前景广阔. |
| 关 键 词： | 仿生 海蚂蝗冻 魔芋葡甘聚糖 麻竹笋 |
On Application of Konjac Glucomannan Gel in Worm Jelly |
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| WU Xian-hui[],YIN Na[],LIN Hao[],WANG Xiu-mei[]. On Application of Konjac Glucomannan Gel in Worm Jelly[J]. Journal of southwest china normal university(natural science edition), 2014, 39(10): 55-60 | |
| Authors: | WU Xian-hui[] YIN Na[] LIN Hao[] WANG Xiu-mei[] |
| Affiliation: | WU Xian-hui;YIN Na;LIN Hao;WANG Xiu-mei;Department of Agricultural Sciences,Ningde Vocational and Technical College;School of Food Science,Fujian Agriculture and Forestry University;School of Life Science,South China University of Technology; |
| Abstract: | In this paper, konjac glucomannan, carrageenan and fresh bamboo have been used as raw materi-als to study processing technology of a new green worm jelly. The single factor test and orthogonal test have also been used to determine the best formula affecting the quality of the products. The results show the best formula for green worm jelly is as follows :the content of konjac glucomannan is 0.5g, the con-tent of carrageenan 0.5g, the content of bamboo shoots 17g, the content of calcium chloride 0. 10g, and the content of salt 0.8g. Under these processing conditions, we have finally got the green worm jelly with pleasant taste of sweet and sour, transparent frozen body, moderate brittle. The product is both beautiful and delicious, with broad market prospects. |
| Keywords: | simulate worm jelly Konjac Glucomannan bamboo shoot |
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