研究黄原胶和海藻酸钠复配对蒸蛋糕品质的影响。结果表明：黄原胶0.1%和海藻酸钠0.05%复配，蒸蛋糕比容增大、水分活度降低、硬度变小、弹性增大和咀嚼性值降低，改良蒸蛋糕品质和延缓老化效果最为显著。%Effects of xantha and sodium alginate mixture on steamed cake quality. The result shows that:0.1%xantha and 0.05%sodium alginate increased specific volume ,decreased water activity ,decreased hardness , increased springiness and decreased chewiness ,it was the most significant of steamed cake in improving texture and extending the shelf life .
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