摘要
以天然多糖-魔芋精粉为主料,经过一定的加工工艺,较为成功地研制成了具有一定保健功能的魔芋果脯。并对制作过程的工艺参数进行优化以确定其最佳配方。
Using natural polysaccharide - konjac glucomannan as main ingredient, and then applying some technology process, we could preferably produce the konjac confect with some healthy functions. And then the technology parameters in process were optimized for deciding the best prescription
