| 牛奶豆腐研制 |
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| 引用本文： | 于丽娟,马莺,任运宏,王明丽. 牛奶豆腐研制[J]. 粮油食品科技, 1999, 17(1): 16-16,21 |
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| 作者姓名： | 于丽娟 马莺 任运宏 王明丽 |
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| 作者单位： | 东北农业大学食品学院,150030 |
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| 摘 要： | 本文对牛奶豆腐的生产工艺进行了探讨，采用四因素三水平的正交实验确定了牛奶豆腐的最佳生产工艺条件。牛奶的添加量为１０％、葡萄糖－δ－酸内酯（ＧＤＬ）的用量为０．３０％、加热时间２０ｍｉｎ、加热温度８０℃。
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| 关 键 词： | 牛奶豆腐 葡萄糖酸-δ-内酯 |
Develonent of Milk "DOUFU" |
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| Yu Lijuan et al. Develonent of Milk "DOUFU"[J]. Science and Technology of Cereals,Oils and Foods, 1999, 17(1): 16-16,21 |
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| Authors: | Yu Lijuan et al |
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| Affiliation: | Yu Lijuan et al |
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| Abstract: | The optium mixtureselected for the technology of milk bean curd was studied.The results are as followingthebest concentration of milk and GDL are 10% and 0.3% respectively,The heating time andtemperture aer 20min and 80respectively .The product with excellent colr and flavor can begreatly developed. |
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| Keywords: | milk bean curd GDL |
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