摘要
探讨了以哈密瓜和动物骨为原料,先制成骨糊和哈密瓜酱,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:哈密瓜酱100%(浓度10%)、骨糊30%、白砂糖10%、淀粉6%、食盐0.1%。
The production process which is to use Hami melon and bones as main raw-materials, and make them into Hami melon jams and bone pastes, then mix them up to compound pastes was discussed. By orthogonal tests, the optimum formula for the product was determined as： Hami melon jams 100%, bone paste 30%, sugar 10%, amylaceous 6% and salt 0.1%
出处
《食品工业》
北大核心
2009年第1期26-27,共2页
The Food Industry
