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標題: 羊羹凝膠機制及流變性質探討
A Study on Gelation Mechanism and Rheological Properties of Red Bean Jelly
作者: 江伯源
關鍵字: 食品科技;應用研究

Red bean jelly is one of the legumous snack foods in the east of Asia, which is popular with Chinese in home, foreign and Japan. To suppose that we will join the WTO, it is a important question that how to set up the interaction between the basis study and process techniques of red bean jelly, on the other hand, to improve its quality and competition ability. Use the gel-forming ability of agar or other solidification regent, addition to sugar and bean paste, then boiling to form red bean jelly in the end. However, gel mechanism, rheological properties and texture changes of red bean jelly in processes are not very clear. It has closely relationship between these factors and the products quality, acceptability and love properties. So, it is a important question to study red ben jelly's gel mechanism and rheological properties. In this paper, we use domestic red bean to study it's physical properties. To make the red bean jelly and confer the relationship of its gel quality, mechanism and reological properties. At the same time, to match up the study of microstructure and sensory evaluation. We hope to understand the effects among them and prove consultations for processor.
其他識別: 91農科-4.1.4-糧-Z1(20)
Appears in Collections:食品暨應用生物科技學系

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