Factors Affecting the Texture of Neutral Jelly and Its Formulation Process
With neutral jelly as the research object,the hardness,chewiness and fracturability of gel are measured by physical property tester,and the effects of locust bean gum,potassium chloride and gel temperature on the texture of gel jelly are investigated respectively.The results show that the best solutions are locust bean gum 0.20％,potassium chloride 0.10％,and sol temperature 80 ℃.The trial product is moderately soft and hard,with a smooth taste.
NETL
NSTL
万方数据
