机构地区: 广东省农业科学院
出 处: 《食品工业科技》 2004年第10期77-78,共2页
摘 要: 对具有营养保健功能的无糖葛粉布丁的加工工艺进行了初步探讨,利用优质葛粉和新鲜牛乳为主要原料,以阿斯巴甜代替蔗糖,辅以适量的营养性食品凝胶剂,采用合理的加工工艺,制成了品质风味优良的无糖葛粉布丁。 Preliminary investigation on processing technology of no sugar pueraria e radix starch pudding with nutritional and healthy functions was reported. Good quality and tasteful puerariae radix starch pudding without sugar could be made from such main ingredients as puerariae radix starch, fresh milk, Aspartame and nutritional food thickening agents by appropriate processing technology.