摘要
将猪皮胶与魔芋胶复配,通过凝胶的质构分析和感官评价来确定混合胶的复配比例,确定水晶皮冻制作的最佳工艺。经综合考虑,最终确定了水晶皮冻生产的最佳工艺条件为魔芋胶与猪皮胶的复配比例15∶85、食盐添加量60g、调配温度65℃、调配时间30min。
The mixed gel by pig skin gelatin and konjac gum was studied. Through the gel texture analysis and sensory evaluation to determine the mixed gel ratio and the best process of the crystal jelly. After comprehensive consideration, the optimized processing condition of the crystal jelly were ： konjac gum ： pork skin collagen = 15： 85, salt 60g, decocting temperature 65 ℃ and decocting time 30min.
出处
《包装与食品机械》
CAS
2013年第1期66-69,共4页
Packaging and Food Machinery
关键词
猪皮胶
魔芋胶
凝胶特性
水晶皮冻
pig skin gelatin
konjac gum
gel texture
crystal jelly
