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- Objective:To study the effect of xanthan gum and sophora bean gum on the stability of vitamin C. 目的:研究黄原胶和槐豆胶对维生素C稳定性的作用。
- Cassia bean gum showed highly synergic with Xanthan gum and Carrageenan, but not synergic with Guar gum. 决明子胶与黄原胶、卡拉胶具有明显的协效性,与瓜尔豆胶无协效性。
- The technology of producing and bleaching of Sophora bean gum as food additives was studied. 本文主要研究了食品级槐豆胶的加工工艺。
- Guar gum and locust bean gum could promote the stability of pectin on fruit juice milk. 瓜尔豆胶和刺槐豆胶对果胶有增效作用。
- In the thesis, the rheology of a mixed system of sophora bean gum with xanthan gum was studied. 对槐豆胶、黄原胶及其复配胶的流变性进行了研究。
- The Rheology of cold water and hot water dissolving parts of Cassia bean gum was respectively discussed. 本文研究了决明子胶冷水溶和热水溶部分的流变性,决明子胶在冷水和热水中溶解,其流变性有所不同。
- The effect of artemis sphaerocephala krasch gum (ASK gum) on the quality of frozen dough was determined, and was compared with that of locust bean gum. 本文主要研究了沙蒿胶对冷冻面团品质的影响,并将其作用效果与刺槐豆胶进行了比较。
- Method: The study was performed by comparing the vitamin C content before and after the addition of xanthan gum and sophora bean gum. 方法:比较加入黄原胶和槐豆胶前后维生素C在水中含量的变化规律,进行稳定性的研究。
- Results: Xanthan gum is helpful to the stability of vitamin C solution,and the compound of xanthan gum and sophora bean gum have better effect. 结果:黄原胶能显著提高维生素C的稳定性,黄原胶和槐豆胶混合使用具有更好的效果。
- The rheology of hot water dissolving section and co ld water dissolving section of sophora bean gum is comparatively discussed. 对槐豆胶冷水溶部分和热水溶部分的流变性进行了比较研究。
- Coclusion: The compound of xanthan gum and sophora bean gum can improve the stability of vitamin C,it can be used in the production of food ... 结论:黄原胶和槐豆胶的配比使用有利于维生素C的稳定,可作为添加剂运用于食品和药品的生产,提高维生素C的稳定性。
- It was observed that the best gums in combination with konjac gum were carrageenan(CAR)and locust bean gum(LBG). 研究发现:卡拉胶和刺槐豆胶与魔芋胶复配效果最好;
- Rheology Study on Trigonella Bean Gum 葫芦巴胶溶液流变特性研究
- Study on The Reology of Robinia bean gum 刺槐豆胶的流变性研究
- Examples of the former type are algins and of the latter guar and locust bean gums. 前者的例子是藻酸铵,后者的例子是瓜耳胶和刺槐豆胶。
- Keywords Xanthan gum;Locust bean gum;Gelation; 黄原胶;槐豆胶;凝胶化;
- Keywords trigonella bean gum;rheology;viscosity; 葫芦巴胶;流变性;表观粘度;
- Many people like to chew mint gum in the summer. 许多人喜欢在夏天嚼薄荷口香糖。
- Guar and Locust Bean Gums Guar and locust bean gums are important thickening polysaccharides for both food and nonfood uses. 瓜耳胶和刺槐豆胶瓜耳胶和刺槐豆胶在食品和非食品应用中是重要的增稠多糖。
- I cannot afford to go because I haven't a bean. 我没法去，因为我身无分文。
