期刊论文

中文

现代食品科技

1673-9078

2001

17

2

36-37，48

10.13982/j.mfst.1673-9078.2001.02.015

本校为第一机构

介绍了乳酸菌发酵制备魔芋果冻的工艺,并对胶凝剂和凝固剂的种类和浓度等问题进行了探讨.实验表明,乳酸魔芋果冻是一种组织细腻、表面光滑、富有弹性、酸甜适口的保健食品.

This paper introduces the technology of konjac jelly obtaind through lactobacillus bulgaricus and Streptococcus thermophilus fermentation. The best conditions of the technology is also determined after studying the influences of gelling agent and coagulator. The researching results indicates that konjac jelly is a health food with better tex...