摘要
本文对胡萝卜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胡萝卜豆腐的最佳生产工艺条件为胡萝卜泥的添加量为２０ ％ 、葡萄糖酸内酯的用量为０ ．３０ ％ 、加热时间２５ｍｉｎ 、加热温度９０ ℃。
optimum mixture selected for the technology of carrot bean curd was studied.The results are as following: the best concentration of carrot and GDL are 20%and 0.30%respectively.The heating time and temperature are 15min and 90℃respectively.The product with excellent color and flavor can be greatly developed.
出处
《粮油食品科技》
1999年第4期14-14,21,共2页
Science and Technology of Cereals,Oils and Foods
