頁籤選單縮合
題 名 | 鹽,膠質種類和蔗糖對 -鹿角菜膠布丁機械性質的影響=Effect of Salts, Gum Types and Sucrose Concentration on the Mechanical Properties of -Carrageenan-Pudding |
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作 者 | 吳鴻程; 朱惠鈴; 林盈君; 郭建民; | 書刊名 | 嘉南學報 |
卷 期 | 24 1998.11[民87.11] |
頁 次 | 頁117-125 |
分類號 | 463 |
關鍵詞 | 布丁; 鹿角菜膠; 刺槐豆膠; 加乘性; 膠強度; Pudding; Carrageenan; Locust bean gum; Synergist; Gel strength; |
語 文 | 中文(Chinese) |
中文摘要 | 本實驗以-鹿角菜膠為凝膠主體,探討其應用於布丁膠體的研究。鉀、鈣離子可增 強 - 鹿角菜膠溶液之加勢凝膠作用,增強作用強弱分別為 KC1>KH �� PO �� >K �� HPO �� >CaCl �砥C 多醣類膠體之間的交互作用,刺槐豆膠對 - 鹿角菜膠加熱凝作用具有加乘性; 關華豆膠和三仙膠對 - 鹿角菜膠則無加乘效果。市售布丁最適膠體強度為 33.3 ∼ 40.3gf ,最適膠性為 9.1 ∼ 11.0gf。 以 - 鹿角菜膠為主體的布丁膠體,在 0.5%KC1 溶液中,- 鹿角菜膠最適濃度範圍為 0.03 ∼ 0.05%,而刺槐豆膠則為 0.1 ∼ 0.4%。 添加 24% 的蔗 糖可增加膠體膠強度及膠性。 |
英文摘要 | The -careageenan gel, which may have potential as pudding, was prepared by heatinduced gelation. the effect of cation on the gel strength for different salts was as follows: KC1>KH �� PO �� >K �� HPO �� >CaCl ��. The -carrageenan gel containing locust bean gum exhibited a synergistic effect on the gel strength property, but not for the gel containing guar gum and xanthan gum. Both gel strength and gumminess increased with increasing sucrose concentration up to 24%. The -carrageenan-pudding containing KC1 (0.5%), -carrageenan (0.03-0.05%), locust bean gum (0.1-0.4%) and sucrose (12-24%) provided a similar gel strength and gumminess of commercial puddings with gel strength (33-40gf) and gel gumminess (9-11gf). |
本系統中英文摘要資訊取自各篇刊載內容。