摘要
以可可粉、鸡蛋和大豆色拉油为主要原料,采用混合乳化和均质乳化,制得一种稳定性良好的、具有可可和鸡蛋特殊风味、酸甜适中、口感特别细腻滑润的调味品,常温下放置6个月不变质。
using cocoa powder,egg and soybean salad oil, by mixing emulsification and homogenizing emulsification technique, a sour and sweet stabilized condiment with cocoa flavor was prepared, the condiment kept good quality for six months at ambient temperature.
出处
《食品工业》
CAS
北大核心
2002年第5期30-31,共2页
The Food Industry
