| 可可鸡蛋调味酱的研制 |
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| 引用本文： | 曹凯光. 可可鸡蛋调味酱的研制[J]. 食品工业, 2002, 0(5) |
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| 作者姓名： | 曹凯光 |
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| 作者单位： | 南昌大学 南昌330047 |
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| 摘 要： | 以可可粉、鸡蛋和大豆色拉油为主要原料,采用混合乳化和均质乳化,制得一种稳定性良好的、具有可可和鸡蛋特殊风味、酸甜适中、口感特别细腻滑润的调味品,常温下放置6个月不变质。
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| 关 键 词： | 可可 鸡蛋 调味酱 |
Processing of cocoa egg dressing |
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| Cao Kai-guang. Processing of cocoa egg dressing[J]. The Food Industry, 2002, 0(5) |
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| Authors: | Cao Kai-guang |
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| Affiliation: | Cao Kai-guang |
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| Abstract: | using cocoa powder,egg and soybean salad oil, by mixing emulsification and homogenizing emulsification technique, a sour and sweet stabilized condiment with cocoa flavor was prepared, the condiment kept good quality for six months at ambient temperature. |
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| Keywords: | cocoa egg dressing |
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