卡拉胶和魔芋胶的复配及其在香肠类产品中的应用

doi:10.7506/rlyj1001-8123-200810007

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Abstract The compound of carrageenan and konjac gum was studied in this paper. When carrageenan and konjac gum was 1∶1, and the total amount was 0.6%, added into sausage products, the texture of the products was better obviously. It was worthy of promotion and application.

Key words： carrageenan konjac gum sausage texture

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	FU Qingquan
	SHI Wentian

Cite this article:

FU Qingquan,SHI Wentian. The Compound of Carrageenan and Konjac Gum and Its Application in the Pasteurized Sausage[J]. Meat Research, 2008, 22(10): 28-30.

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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200810007 OR https://www.rlyj.net.cn/EN/Y2008/V22/I10/28

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