2025-11-24 06:54 浏览次数 17
胶凝剂
to introduce the way to produce kiwi pudding fruits by using jelling agent compounded of konjac glucomannan, carrageenan and xanthan gum.
介绍以魔芋胶、鹿角菜胶及黄原胶复配为胶凝剂生产猕猴桃果糕的方法。
the results were showed that: the optimal ratio of the mixed jelling agent (konjak-carrageenan ) was 3:2;
试验结果表明:魔芋-卡拉复合胶凝剂的最适比例为3:2;