摘要
介绍了黑豆、花生风味小豆腐的制作工艺、操作要点、营养价值及开发前景。产品最佳工艺配方:黑豆:30%;花生:70%;天然防腐剂:0.2%;加水量1.5倍。
This paper introduces the process technique, the main points during operation and the prospects of the development of typical local gruel of bean on blacksoya bean and peanut. The best prescripttion was as following：black soyabean 30%, peanut 70%, antiseptic 0.2% and watering 1.5 times.
出处
《食品工业》
北大核心
2010年第1期38-39,共2页
The Food Industry
关键词
小豆腐
黑豆
花生
gruel of bean
black soyabean
peanut
