期刊论文

中文

衡阳师范学院学报

1673-0313

2016

37

06

167-170

10.13914/j.cnki.cn43-1453/z.2016.06.035

衡阳市科技发展计划项目（2014KN54,2015KN06）； 衡阳师范学院南岳学院大学生研究性学习与创新性实验计划项目（NYD201410）；

本校为第一机构

以魔芋胶为主要原料开发新型魔芋酸奶果冻。通过单因素试验及正交试验得出魔芋酸奶果冻的最佳配方为:魔芋胶0.45%、黄原胶0.15%、琼脂0.2%、柠檬酸0.04%、酸奶6%,该配方下制得的成品果冻色泽均一、质地均匀、有弹性、口感细腻且赋有乳酸风味。

Konjac yogurt jelly was made of konjac and yogurt with probiotic function.The optional formula was obtained by the methods of single factor and orthogonal experiment.The results showed that the optimal ingredients of j elly was as follows :konjac gun 0.45 %,xanthan gun 0.15 %,agar 0.3 %,citric acid 0.04 %,yogurt 6 % and transition temperature 45 ℃.Konjac yogurt j elly tastes good on sweet and sour,the tiss...