Study on the stability of the corn granular beverage

2006

Dong Wenmei, Jiao Lingmei, Shao Jinliang

Chinese. 以甜玉米为原料,用各种悬浮剂(琼脂、卡拉胶、魔芋精粉和黄原胶)综合研究悬浮饮料的稳定性。结果表明:黄原胶+魔芋精粉+β-环状糊精的复合悬浮剂效果最好,其最佳用量为0.04%+0.02%+0.02%。并在此基础上进一步研究了甜玉米粒粒羹的加工工艺和技术。

Published in

Journal of Maize Sciences

Volume 14 Issue 1 ISSN 1005-0906

Pagination

pp. 171-172

Other Subjects

Maiz

Language

Chinese

Note

Resume(En, Zh)

7 ref.

Translated Title

甜玉米粒粒羹稳定性的研究

In AGRIS since: 2008-05-15

Format: AGRIS AP

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