摘要
为了设计并筛选出防止魔芋葡甘聚精溶胀粘连的阻溶剂，对7种魔芋葡甘聚糖阻溶剂配方进行比较。结果表明2．5％的剧砂Na2B4O7作阻溶剂能有效地防止魔芋葡甘糖的溶胀粘连。经脱胸硼，硼元素残留量达到食品卫生标准。
To design and sieve the antisolvent, which prevents the swelling adhesion of the Konjaku Glucomarma, seven kinds of konjakn Glucomannan anti - solvent formula are compared. The resultshows that t-he use of 2. 5% of borax(Na2B4O7 ) can efficiently prevent the swelling adhesion of KonjakuGlucomarin. After deboronization, the content of residue of boron is less than 30mg/kg, Which meets thestandard of foodstaff sanitation.
出处
《湖北民族学院学报（自然科学版）》
CAS
1999年第3期21-23,共3页
Journal of Hubei Minzu University(Natural Science Edition)
