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《Science and Technology of Food Industry》 2012-15
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Preparation of drink containing konjac glucomannan/konjac glucomannan-oligosaccharide

WU Yue-jiao1,DENG Li-ling1,ZHANG Zhi-gang1,ZHONG Geng1,2,(1.College of Food Science,Southwest University,Chongqing 400716,China;2.National Undergraduate Experiment Teaching Demonstration Base,Southwest University,Chongqing 400716,China)  
A black tea flavor suspended drink containing konjac glucomannan/konjac oligosaccharides was prepared with the addition of konjac glucomannan,hydrolysised konjac glucomannan by β-glucan,and instant black tea powder.On the basis of single factor experiment,the orthogonal experiment was used to optimize the enzymatic hydrolysis conditions.The results showed that the hydrolysis rate and the viscosity for the hydrlysate were 50.4% and 14.3mPa·s separately at the condition of the konjac glucomannan concentration 25%(W/W),dosage of enzyme 150U/g,pH 5.5,temperature 45℃,time 600s.The recipe for the sugar-free suspended drink were:xylitol 10%,citric acid 0.15% and agar 0.1%,CMC 0.1%,hydrolysate 0.9% and konjac glue 0.3%,instant tea powder 0.15%.
【Fund】: “国家级大学生创新创业训练计划”项目基金(1210635029);; 第五届西南大学本科生创新基金(1117006);; 2011年西南大学食品科学学院本科生创新实验项目(09)
【CateGory Index】: TS275.4
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