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《Academic Periodical of Farm Products Processing》 2006-09
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The Development of the Konjac Fast Food Pudding

Li Weiqian,Jiang Hongbo (College of Life Science Yangtze University,Hubei Jingzhou 434025)  
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.
【CateGory Index】: TS277
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