PGA在低脂半固态复合调味料中的应用

Hans Journal of Food and Nutrition Science Pub Date : 2023-01-01 DOI:10.12677/hjfns.2023.122014

照悦杨

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Application of PGA in Low-Fat Semi-Solid Compound Seasoning

This paper mainly studied the effect of PGA addition on the viscosity, stability, taste and structure of low fat semi-solid compound seasoning. The single factor experiment was adopted to conduct sensory evaluation on the product, and the optimum adding amount of PGA in the low-fat semi-solid composite seasoning was found to be 0.3%. Then the orthogonal experiment showed that the

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Hans Journal of Food and Nutrition Science

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