| 胡萝卜骨酱的研制 |
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| 引用本文： | 冯世江,陈友志,单春会. 胡萝卜骨酱的研制[J]. 粮食与食品工业, 2004, 11(1): 37-39 |
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| 作者姓名： | 冯世江 陈友志 单春会 |
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| 作者单位： | 新疆石河子大学食品工程学院,石河子,832003;新疆石河子大学食品工程学院,石河子,832003;新疆石河子大学食品工程学院,石河子,832003 |
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| 摘 要： | 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(3^4)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％。
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| 关 键 词： | 胡萝卜 动物骨 复合 配方 |
| 修稿时间： | 2003-09-21 |
Development of carrot and bone pastes |
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| Feng Shijiang,Chen Youzhi,Shan ChunhuiFood Engineering College of Shihezi University. Development of carrot and bone pastes[J]. Cereal and Food Industry, 2004, 11(1): 37-39 |
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| Authors: | Feng Shijiang Chen Youzhi Shan ChunhuiFood Engineering College of Shihezi University |
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| Affiliation: | Shihezi 832003 |
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| Abstract: | 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%. |
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| Keywords: | carrot bone compound formula |
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