【摘要】 探讨了魔芋速食布丁的生产工艺和最佳配方,结果表明,先将水40mL,饱和碱液60mL,魔芋精粉2.0g三者混合、溶胀,再加小麦淀粉10g,卡拉胶0.05g,明胶0.1g和黄原胶0.5g混合搅拌,在35℃下糊化6h,蒸煮3h,所得魔芋速食布丁的品质最好。更多还原

【Abstract】 This experiment discussed the pudding processing technique of konjac fast food pudding and its best formula. The returns indicated:2.0 g konjac powder were dissolved in mixture with 40 mL pure water,60 mL saturatedlye,then dextrinized,nextly 10.0 g wheet powerd. The card pulled the gum 0.05 g,the clear gum 0.1 g,the yellow original gum 0.5 g mixture mix blend,then dextrinized under the constant temperature 35 ℃ for 6 hours,stewed for 3 h,finally the best konjac gelatin were formed. The taste of this konjac fast food pudding in this way was the best.更多还原