To introduce the way to produce kiwi pudding fruits by using jelling agent compounded of konjac glucomannan, carrageenan and xanthan gum.
介绍以魔芋胶、鹿角菜胶及黄原胶复配为胶凝剂生产猕猴桃果糕的方法。
The results were showed that: the optimal ratio of the mixed jelling agent (konjak-carrageenan ) was 3:2;
试验结果表明：魔芋-卡拉复合胶凝剂的最适比例为3：2；
The results were showed that: the optimal ratio of the mixed jelling agent (konjak-carrageenan ) was 3:2;
试验结果表明：魔芋-卡拉复合胶凝剂的最适比例为3：2；
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