摘要
本文对牛奶豆腐的生产工艺进行了探讨，采用四因素三水平的正交实验确定了牛奶豆腐的最佳生产工艺条件。牛奶的添加量为１０％、葡萄糖－δ－酸内酯（ＧＤＬ）的用量为０．３０％、加热时间２０ｍｉｎ、加热温度８０℃。
The optium mixture selected for the technology of milk bean curd was studied.The results are as following:the best concentration of milk and GDL are 10% and 0 30% respectively.The heating time and temperature are 20min and 80℃respectively.The product with excellent color and flavor can be greatly developed.
出处
《粮油食品科技》
1999年第1期16-16,21,共2页
Science and Technology of Cereals,Oils and Foods
