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    Please use this identifier to cite or link to this item: http://ir.cnu.edu.tw/handle/310902800/22751

    標題: 鹽,膠質種類和蔗糖對k-鹿角菜膠布丁機械性質的影響
    Effect of Salts, Gum Types and Sucrose Concentration on the Mechanical Properties of K-Carrageenan-Pudding
    作者: 吳鴻程
    貢獻者: 食品衛生系
    關鍵字: 布丁
    Artemisia capillaris Thunb
    Acute hepatic necrosis
    日期: 1998
    上傳時間: 2010-05-11 11:47:39 (UTC+8)
    摘要: 本實驗以κ-鹿角菜膠主體,探討其應用於布丁膠體的研究。鉀、鈣離子可增強κ-鹿角菜膠溶液之加熱凝膠作用,增強作用強弱分別為KCL>KH2PO4>K2HPO4>CaCl2。多醣類膠體之間的交互作用,刺槐豆膠對κ-鹿角菜膠加熱凝膠作用具有加乘性;關華豆膠和三仙膠對κ-鹿角菜膠則無加乘效果。市售布丁最適膠體強度為33.3~40.3gf,最適膠性為9.1~11.0gf。以κ-鹿角菜膠為主體的布丁膠體,在0.5%KCl溶液中,κ-鹿角菜膠最適濃度範圍為0.03~0.05,而刺槐豆膠則為0.1~0.4%。添加24%的蔗糖可增加膠體膠強度及膠性。
    The k-carrageenan gel which may have potential as puddlng, was prepared by heatinduced gelation. the effect of catlon on the gel strength for dlfferent salts was as folloyows : KCl>KH2PO4>K2HPO4>CaCl2. The k-carrageefenan gel containlng locust bean gum exhlbislted a synerdstistic effect on the gel strength property, but nOt for the gel containing guar gum and xanthan gum. Both gel strength and gummlness Is increased wlth Increasing sucrose concentratiort o'ap to 24%. The k-carrageenao-pudding contalnlng KCI (O.5%), k-carrageenan (O.03-O.05%), locust bean gum (O.1-0.4%) and sucrose (12-24%) provided a similar gel strength and gumminess of commercial puddings with gel strength (33-40gf) and gel gummlness (9-llgf).
    關聯: 嘉南學報 24期 : p.117-125
    Appears in Collections:[嘉南學報] 24 期 (1998)
    [ 食品科技系 ] 期刊論文

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