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双语推荐：魔芋胶

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比较魔芋和瓜尔豆生物学特性、现有资源区位优势及魔芋胶和瓜胶产品性状等,魔芋胶在理化指标方面明显优于瓜胶,尤其是粘度及凝胶特性显著好于瓜胶。弥勒魔芋规模种植必将伴随魔芋产量的大幅增加,可提升我国魔芋产业在全球的市场份额及产业集中度,显著增强魔芋胶的竞争力,逐渐动摇瓜胶在传统产业中的现有竞争优势。
The biological characteristics and the distribution areas of konjac and guar bean are compared. Judging from the comprehensive compression, breeding coefficient, biological yield, sale prices, and industrial application scale, even thorough guar gum is more common in the application for its large quantity and relatively low price, konjac gum be more competitive contrast to guar gum in the future with the increase of large scale of plantation and application of with new species, A.muelleri for the fundamental characters, viscosity and jellying function more superior.

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以魔芋精粉和山楂为主要原料，辅以白砂糖、卡拉胶和氯化钾等研制山楂魔芋复合果冻。通过单因素试验和正交试验，确定山楂魔芋复合果冻的最佳配方为魔芋精粉0.5%，山楂汁50%，卡拉胶0.2%，氯化钾0.025%，白砂糖8%。所生产的产品风味独特，酸甜可口，具有保健功效。
The hawthorn and konjac jelly is developed with konjac purified powder and hawthorn to the main raw material,and supplemented by sugar,carrageenan and potassium chloride. With single factor and orthogonal experiments,the results determine the best optional formula,which is that 0.5% of konjak flour,50% of hawthorn juice,0.2% of carrageenan, 0.025% of potassium chloride and 8% of sugar. The hawthorn and konjac jelly has a special flavor,delicate taste, comprehensive nutrition and good health function.

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目的：制备聚乙烯醇/魔芋胶复合凝胶，考察处方工艺因素对其体外释药的影响。方法以盐酸小檗碱为模型药物，采用冷冻-解冻法制备聚乙烯醇/魔芋胶复合凝胶。通过体外药物释放研究，考察凝胶材料用量、聚乙烯醇/魔芋胶比例、药物量、反复冷冻-解冻次数等因素对复合凝胶释药特性的影响。结果随着凝胶材料用量、载药量和冷冻-解冻次数增加，复合凝胶的释药速度减慢；聚乙烯醇/魔芋胶比例为2∶1时，药物释放最慢。结论聚乙烯醇/魔芋胶复合凝胶对盐酸小檗碱具有缓释效果，可通过处方工艺因素调节其释药特性。
Objective To prepare polyvinyl alcohol ( PVA ) /konjac glucomannan ( KGM ) complex hydrogel , and investigate the influence of formulation and preparation factors on drug released . Methods The PVA/KGM complex hydrogel containing berberine hydrochloride as a model drug were prepared by freezing and thawing method of physical crosslinking of the PVA and KGM solution . The effects of the amount of matrix materials and drug , PVA/KGM ratio , and freezing and thawing cycle times on drug release characteristics were investigated . Results Berberine hydrochloride could be released slowly from the PVA/KGM complex hydrogel . With an increased in the amount of matrix materials and drug , freezing and thawing cycle times , the drug release rate was decreased . When the ratio of PVA/KGM was 2 ∶ 1 , the drug release rate was the slowest .Conclusion The PVA /KGM complex hydrogel can used as a sustained-release preparation for berberine hydrochloride , drug release characteristics can be controlled

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以小麦淀粉为原料，研究不同添加量魔芋胶对小麦淀粉糊化特性、质构性、冻融稳定性和消化性影响。结果表明：随魔芋胶添加量增加，小麦淀粉粘度呈上升趋势；添加魔芋胶后淀粉凝胶冻融稳定性提高，硬度降低；且小麦淀粉快速消化淀粉含量明显降低，而慢速消化淀粉含量明显升高。
The effect of konjac gum on pasting properties,texture properties,frozen–thaw stability and digestibility of wheat starch was investigated. The results showed that with the increase of konjac gum content,the viscosity increased. The hardness of wheat starch gel was decreased and the frozen–thaw stability of wheat starch gel was improved,after adding konjac gum to wheat starch. The content of rapidly digestible starch(RDS)for wheat starch with konjac gum was reduced significantly,but the content of slowly digestible starch(SDS)was higher.

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以魔芋胶为原料，选择无毒性的交联剂、发泡剂等试剂来制备魔芋纤维发泡海绵.通过反复多次试验，制备出内部空隙直径约2~3 mm、吸水率范围约在6%~19%之间的魔芋纤维发泡海绵，并探究了在不同发泡剂与交联剂用量下魔芋纤维发泡海绵的性能，研究了制作工艺对产品性能的影响.以魔芋胶80~100 g、发泡剂2~4 g、交联剂4 g、增韧剂2 g、浸润剂4 g、增塑剂10 g加入1 L水中搅拌均匀后升温至100~110℃，保温1.5 h所制得的魔芋纤维发泡海绵具有良好的强度、吸水性能和生物降解性.
Such reagents as non-toxic cross-linking agent and foaming agent were taken to produce konjac-fiber-based foam sponge with konjac gum as raw materials. Konjac-fiber-based foam sponge with 2-3 mm internal void diameter and 6% 19% water absorption was prepared after a number of experiments. The paper made research of properties of konjac-fiber-based foam sponge resulting from different dosage of foaming agent and cross-linking agent,and studied production process influence on the product properties. With 80 100 g konjac gum,2 4 g foaming agent,4 g cross-linking agent,2 g toughening agent,4 g wetting agent and 10 g plasticizer mixed in 1 L water and stirring,heating up to 100 110 ℃and holding 1.5 h,the obtained konjac-fiber-based foam sponge had good performance of strength,water absorption and biodegradability.

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以蓝靛果果汁、红枣果肉为主要原料,魔芋精粉、卡拉胶和白砂糖等为辅料采用正交试验确定蓝靛果红枣果肉果冻的最佳工艺配方。结果表明:最佳配方为蓝靛果汁8%、红枣果肉12%、魔芋精粉与卡拉胶的混合胶0.6%和白砂糖12%。采用该配方制备的果冻呈紫红色,果香浓郁、口感爽滑。
Taking Lonicera edulis fruit juice pulp and red dates as main raw materials, carrageenan, konjac flour and white sugar as accessories, optimum formula of Lonicera edulis fruit red dates jelly was studied by orthogonal test to determine. Results showed that the best formula of Lonicera edulis fruit juic 8%, red dates 12%, konjac glucomannan and carrageenan mixed gum 0.6%and white sugar 12%. Formula for preparation of jelly with purple red, fruity, taste and smooth.

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以天然紫米、魔芋精粉为原料进行果冻的研制,研究不同凝胶剂的凝胶性能和复配胶的最佳比例,经正交试验确定果冻的最佳配方为:紫米5%(质量分数),复合胶[卡拉胶∶魔芋精粉=2∶1(质量比)]0.8%(质量分数),柠檬酸0.21%(质量分数),蛋白糖0.08%(质量分数)。研制的果冻风味独特,品质优良,具有良好的保健功能。
To research the jelly with high quality and good health function , using Purple Rice and konjac as material,the gel-forming properties of different gums and the best combination of complex gums were studied. The results indicated that the best proportion of complex gums was that Carrageenan gum∶konjac=2∶1,the optimal formula of jelly was as follows:Purple Rice 5%,total complex gums 0.8%,sugar 0.08%and citric acid 0.21%.

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采用单因素和响应曲面法，对复配添加剂替代明矾影响保鲜红薯粉丝品质进行研究。考察魔芋胶、黄原胶、可得然胶的添加量对保鲜红薯粉丝品质的影响，并建立数学模型。利用Design-Expert软件对数据进行回归分析，得到3种添加剂影响保鲜红薯粉丝感官评分的二次多项式回归方程预测模型。结果表明，3种添加剂的最佳添加比例为魔芋胶0.1%，黄原胶0.2%，可得然胶0.4%，在此条件下的保鲜红薯粉丝的品质评分为37.1分。
Single factor experiment and response surface method are applied to optimize the fresh sweet potato vermicelli processing parameters. Experimental design iss used to investigate the effect of three parameters (the addition of konjac gum, xanthan gum, curdlan) on storage quality of sweet potato vermicelli. The regression equations of the relationship between the three factors are also established. The predictive model of polynomial quadratic equation is analyzed by Design-Expert software. The results indicate that the optimal addition amounts are as follows: konjac gum 0.1%, xanthan gum 0.2%, curdlan 0.4%. Under the optimized condition, the predicted yield of fresh sweet potato vermicelli quality score is 37.1.

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实验以绿豆、魔芋粉、卡拉胶、脱脂奶粉为主要原料,采用正交试验方法探讨双歧绿豆乳果冻的最佳配方。结果表明:双歧绿豆乳果冻的最佳配方为:奶粉质量分数为2%,凝胶剂质量分数为0.8%(魔芋粉与卡拉胶两者的配比为7∶3),总糖质量分数为14%,柠檬酸质量分数为0.12%。利用该配方生产的双歧绿豆乳果冻,具有双歧乳独有的功效和香味,口感爽滑,酸甜适度,富有弹性,冻体完整,是一种新型发酵型天然营养果冻。
The optimum formula of Bifidobacterium mung bean milk jelly was optimized by method of orthogonal test with mung bean, konjac powder, carrageenan, skimmed milk powder as main raw materials.The results showed that:the best formula of bifidobacterium mung bean milk jelly was: milk powder mass fraction 2%, the gel agent mass fraction 0.8% (two of konjak powder and carrageenan ratio is 7∶3), total sugar content 14%, and citric acid mass fraction 0.12%. The bifidobacterium mung bean milk jelly produced by this formula has unique bifidobacterium milk efficiency and flavor. It is a new type of fermentation natural nutrient jelly with smooth taste, moderate sweet and sour, rich of flexibility and complete frozen body.

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以魔芋葡甘聚糖、卡拉胶、鲜竹笋等为原料，以传统海蚂蝗冻加工工艺为模型，研究一种仿生“海蚂蝗冻”的加工工艺．在单因素试验基础上，采用正交试验确定影响海蚂蝗冻产品质量的最佳配方．研究结果表明，仿生“海蚂蝗冻”的最佳配方为魔芋用量0.5 g ，卡拉胶用量0.5 g ，竹笋用量17 g ，CaCl2用量0.10 g ，盐用量0.8 g ．此配方制得的仿生“海蚂蝗冻”笋肉酸甜可口，冻体透明、脆度适中，既美观又可口，市场前景广阔．
In this paper, konjac glucomannan, carrageenan and fresh bamboo have been used as raw materi-als to study processing technology of a new green worm jelly. The single factor test and orthogonal test have also been used to determine the best formula affecting the quality of the products. The results show the best formula for green worm jelly is as follows :the content of konjac glucomannan is 0.5g, the con-tent of carrageenan 0.5g, the content of bamboo shoots 17g, the content of calcium chloride 0. 10g, and the content of salt 0.8g. Under these processing conditions, we have finally got the green worm jelly with pleasant taste of sweet and sour, transparent frozen body, moderate brittle. The product is both beautiful and delicious, with broad market prospects.

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