期刊论文

Development of konjac beverage

中文

饮料工业

1007-7871

2006

9

4

17-19

10.3969/j.issn.1007-7871.2006.04.005

本校为第一机构

对比研究了魔芋精粉直接配制、碱处理后配制和酶解处理后配制生产饮料的工艺.魔芋精粉经β-葡聚糖酶处理后配制的饮料中,魔芋精粉的溶解度明显提高,魔芋葡甘聚糖的含量可达1.0%以上.

The technologies of formulating beverages directly with konjac flour, after treatment with alkali and after enzymolysis were compared and studied. The results showed that konjac flour treated with β-glucanase had a much higher solubility in beverages, and that the conten...