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《Journal of Shanxi Agricultural University》 2007-S2
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The Development Processing of Beer Fruit Tasty Jelly

QIN Hui-bin et al.(College of Food Science and Technology,Shanxi Agricultural University,Taigu Shanxi 030801,China)  
Take the powder of konjac,beer,the fresh fruit and the gelatinizer as the main raw material,the processing of Konjac is researched using the orthogonal testing method.The result is that:the powder of konjac 0.9%,Kara rubber 0.5%,Alginic acid 0.2%,Xanthan gum 0.005%,Calcium hydrogen phosphate 0.04%,Tripotassium citrate 0.05%,Citric acid1.6%,Sucrose 5%,Beet molasses 0.1%,beer 30%.Take the parameter of craft may develop the jelly organization condition evenly consistent,the luster light is transparent,feeling in the mouth cooltasty and dilicacy.
【Fund】: 山西农业大学科技创新基金
【CateGory Index】: TS255.43
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