摘要
在确定了方便豆腐花粉基本工艺条件的基础上,重点对影响其品质的凝固剂、稳定剂、凝固温度和凝固时间进行了实验研究,通过正交试验确定了其最佳凝固条件。
Based on the primary processing technology of a new kind convenient jellied soybean curd powder, four factors influen its quality, coagulant, stabilizer, coagulation temperature and time were studied.The optimal coagulation condition was found by using orthogonal experiments.
出处
《四川食品与发酵》
CAS
2002年第2期45-47,共3页
Sichuan Food and Fermentation
