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- W2372253462 abstract "The ultrasonic-hot water bath swelling process was used to make compound konjac vermicelli with konjac purified powder and soybean protein isolated as raw materials in this paper.Texture characteristics and basic quality characteristics of vermicelli made by the method were compared to those that made by other three swelling methods,which were the room temperature swelling process,the hot water bath swelling process and the ultrasonic swelling process.The conclusions as follows:the gel strength of compound konjac vermicelli was the best when it made under the condition that ultrasonic power 70 W,ultrasonic time 4 min,ultrasonic temperature 50 ℃ and hot water bath temperature 45 ℃.With the method of multiple comparisons,it indicated that compound konjac vermicelli made by the ultrasonic-hot water bath swelling method were improved on the characteristics of hardness,viscosity,chewness,breaking rate,whiteness and sensory obviously.However,compared with the other three swelling methods,there were no significant difference on characteristics of elasticity,conherency and cooking loss,but the dehydration ratio increased sharply." @default.
- W2372253462 created "2016-06-24" @default.
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- W2372253462 date "2012-01-01" @default.
- W2372253462 modified "2023-09-28" @default.
- W2372253462 title "Effect on the quality of compound konjac vermicelli by ultrasonic-hot water bath swelling" @default.
- W2372253462 hasPublicationYear "2012" @default.
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