摘要
通过对魔芋胶的流变学特性和加工特性,如持水力和冻融稳定性的研究,得到以下结论:魔芋胶为剪切变稀的假塑性流体,属于热不可逆凝胶;魔芋胶的持水力较好,但是其冻融稳定性不好。故在食品加工中要依据具体情况选择性使用魔芋胶。
The rheological and processing characteristics such as water holding capacity and freeze-thaw stability of konjac gum were studied.The results showed that konjac gum solutions was pseudoplastic fluid and was thermally irreversible gel.Its water holding capacity was better but freeze-thaw stability was not good. Therefore,the using of konjac gum should be based on the specific situation in food processing.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第18期56-59,共4页
Science and Technology of Food Industry
关键词
魔芋胶
流变学特性
加工特性
konjac gum
rheological properties
processing characteristics
