胡萝卜骨酱的研制

Development of carrot and bone pastes

探讨了以胡萝卜和动物骨为原料 ,先制成骨糊和胡萝卜酱 ,然后二者复合制酱的生产工艺。通过L9(34 )正交试验确定产品的最佳配方为 :胡萝卜酱 10 %、骨糊 30 %、蔗糖 10 %、淀粉6 %、食盐 0 .1%。

The producing process of which using carrots and bones as the main raw materials,and making them into carrot jams and bone pastes,then mixing them up to get the compound pastes is discussed. By orthogonal test,the optimum formula for the product was determined as carrot jams 10%,bone paste 30%,sugar 10%,amyum 6% and salt 0.1%.