摘要
奶芯是广东顺德名菜"脆皮炸牛奶"的半成品原料。本研究通过试验探索制作奶芯的最佳加热方法和最佳配方。结论如下:宜采用隔水加热法,奶芯最佳配方为水牛奶500 g、白砂糖60 g、混合淀粉65 g(玉米淀粉90.9%、生粉9.1%)、椰浆5 g、黄油10 g。
Milk core is the semi-finished raw material of a famous Cantonese dish Crispy Fried Milk Curd which originated from Shunde. This paper aims to study the best heating method and formula of mild core through experiments. We have discovered that the best way to heat the milk core is rebatched soap. The best formula includes 500 g buffalo milk, 60 g white granulated sugar, 65 g mixed starch （90.9% maize starch and 9. 1% potato starch）, 5 g coconut milk, 10 g butter.
出处
《江苏调味副食品》
2017年第4期24-27,共4页
Jiangsu Condiment and Subsidiary Food
关键词
脆皮炸牛奶
奶芯
配方
加热方法
crispy fried milk curd
milk core
formula
heating method
