摘要
以烘烤花生和大豆为原料,葡萄糖酸-δ-内酯(GDL)为凝胶剂,研制出花生内酯豆腐。在确定了烘烤温度、时间、GDL添加量的基础上,以凝胶强度为指标,通过正交实验,确定其最佳工艺参数,研制出具有烘烤花生香味又保持大豆特有的豆香味且营养丰富的烘烤花生内酯豆腐。
A special lactone bean curd are made from toast earthnut, soybean and gluconic acid-δ-lactone(GDL). Designed baking temperature and time and the amount of GDL for gel strength, the optimization technology was confirmed by orthogonal experiment. The abundant product retains the distinctive aroma of soybean, while integrated into the aroma of toast earthnut.
出处
《食品科技》
CAS
北大核心
2005年第2期17-19,共3页
Food Science and Technology
