摘要
以高抗性淀粉稻米和魔芋精粉为主要原料研制出一种新型营养果冻型软糖。通过实验,果冻糖以高抗性淀粉稻米3%,魔芋精粉0.8%,木糖醇20%,柠檬酸0.25%的配比最好,煮胶温度控制在65℃最适宜。
A new type of nutrient jelly candy was developed by using high resistant starch rice and konjae as main raw materials. The optimal formula was determined as follows： high resistant starch rice 3%, konjac gum 0.8%, xylitol 20%, and citric acid 0.25%. And the best cooking temperature was found as 65℃.
出处
《现代食品科技》
EI
CAS
2011年第2期185-187,共3页
Modern Food Science and Technology
基金
上海市教委科研创新重点项目(09ZZ159)
上海市联盟计划和上海市重点学科建设项目(S30503)资助
关键词
高抗性淀粉稻米
魔芋精粉
果冻糖
加工工艺
High Resistant Starch Rice
Konjac Gum
Jelly Candy
Processing Technology
