摘要
主要论述了研制以马铃薯为主要原料加工特色风味低脂沙拉酱的基本工艺与配方,得出最佳配方如下(以1000g沙拉酱计):马铃薯300g、色拉油300g、复合稳定剂7.2g、蛋清120g、蛋黄40g。
This paper discussed the fundamental technology and prescription of low-fat salad dressing made mostly by potatoes in order to produce high quality special flavour salad dressing. The optimum formula was as follows: potato 300g, salad oil 300g, compound stabilizing agent 7.2g, egg white 120g, yolk 40g.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第3期115-117,共3页
Science and Technology of Food Industry
关键词
新疆特色风味沙拉酱
复合稳定剂
马铃薯
special flavour salad gel in Xinjiang
compound stabilizing agent
potato
