摘要
以苹果汁与大豆为原料制作具有水果清香的内酯豆腐。对影响内酯豆腐的各个因素进行试验并优化,以内酯豆腐的外观和口感等因素为评判指标,最终确定最优搭配为豆浆与苹果汁比例为8.5∶1.5、内酯添加量为2g/L和凝固温度为85℃。
Special lacton bean curd was made of apple juice and soybean. Factors of lacton bean curd processing had been experiment and optimization. With appearance and texture as selection standard, optimum conditions were as followed： soybean milk：apple juice is 8.5：1.5, 0.2% lacton and 85℃ solidification temperature.
出处
《粮油加工（电子版）》
2015年第9期48-49,53,共3页
Machinery for Cereals Oil and Food Processing Main Contents
关键词
苹果汁
大豆
内酯豆腐
apple juice
soybean
laeton bean curd
