方便大豆米粉的配方研究

Study on the process of an instant food, soybean-micelle

本文介绍了传统食品---大豆米粉作为方便食品的加工过程,研究了大豆米粉原料的配比和添加剂的选择及使用比例。

This paper deals with the process of the traditional food- soybean-micelle as an instant food, introducing the constitution of its main materials, the choice and the best proportion of additives。