魔芋胶的流变学及加工特性的研究

Study on rheological and processing characteristics of konjac gum

摘要: 通过对魔芋胶的流变学特性和加工特性,如持水力和冻融稳定性的研究,得到以下结论:魔芋胶为剪切变稀的假塑性流体,属于热不可逆凝胶;魔芋胶的持水力较好,但是其冻融稳定性不好。故在食品加工中要依据具体情况选择性使用魔芋胶。

Abstract: The rheological and processing characteristics such as water holding capacity and freeze-thaw stability of konjac gum were studied.The results showed that konjac gum solutions was pseudoplastic fluid and was thermally irreversible gel.Its water holding capacity was better but freeze-thaw stability was not good. Therefore, the using of konjac gum should be based on the specific situation in food processing.