The application of complex konjac gum in jelly processing were investigated. It was observed that the konjac gum decreased the syneresis rate of jelly.
研究了以复配魔芋胶为胶凝剂在果冻生产中的应用。
The performances of three kinds of gels were compared by the experiments of viscosity, gel intensity, syneresis rate, adhesive power, gel freezing point as well as melting point and so on.
进行黏度、凝胶强度、凝胶水析率、凝胶黏着力、凝胶凝固点及熔点测定等试验，以对比几种凝胶的性能。
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