摘要
以花生和胡萝卜为原料,以葡萄糖酸-δ-内酯(GDL)为凝固剂,研制出花生胡萝卜内酯豆腐。产品具有蛋白质含量高,富含维生素A的营养特点。以产品的感官为主要评定指标,通过正交试验,确定了花生胡萝卜内酯豆腐的最佳配方和工艺参数。
Peanut and carrot was taken as raw materials, gluconic acid-δ-lactone as coagulant, lactone curd of peanut and carrot was produced. The product has the properties of high content of protein and vitamin A. The optimum prescription and technical parameters were obtained by orthogonal test. The main evaluating index of the product was assessed by sense.
出处
《粮油食品科技》
2008年第1期49-50,共2页
Science and Technology of Cereals,Oils and Foods
