摘要
对豆腐柴叶胶质形成因素进行了研究,结果表明:豆腐柴叶制备滤汁的鲜叶比水(w/v)为1:8～1:10;添加0.04%～0.08%Mg2+或Ca2+能形成强度适中的凝胶,K+、Na+、Cl-、CO32-无促胶凝作用;调整滤汁pH在4～5之间;温度因素对胶质胶凝性基本无作用。
The main factors which affecting the gel forming of leaves of Premna microphylla Turcz have been reported in this paper.The results show that：it is applicable to prepare the filter liquor from leaves of Premna microphylla Turcz in the proportion of 1：8~1：10 between fresh leaf and water.Adding 0.04% ~0.08% of Mg2＋ or Ca2＋ could form the proper gel strength of leaf of Premna microphylla Turcz,but K＋,Na＋,Cl-,CO32-have no function on accelerated gel strength.The pH value of gel formation is between 4~5.Temperature factor is ineffective to the gel formation.
出处
《食品科技》
CAS
北大核心
2011年第7期92-94,共3页
Food Science and Technology
基金
浙江省教育厅项目(2451013005)
关键词
豆腐柴
凝胶
形成因素
Premna microphylla Turcz
gel
formation factor$$$$
