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中文
Journal
1999
,
Vol. 12
Issue (1)
: 26-29
DOI
:
Research Report
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Abstract
研究了豆浆浓度，凝固剂的种类、用量及添加凝固剂时豆浆温度对高温杀菌常温保藏即食豆腐花品质的影响结果表明，８０ｇ／ｋｇ的豆浆浓度，在４０℃以下添加１．０ｇ／ｋｇ的葡萄糖酸－δ－内酯作为凝固剂，以１０’－４０’－１０’／１２１℃进行杀菌，可制得在常温下能长期保藏的即食豆腐花
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https://journal.zhku.edu.cn/EN/Y1999/V12/I1/26
[1]
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[J]. Journal , 2012, 25(3): 1-5.
Copyright © Journal of Zhongkai University of Agriculture and Engineering
Supported by: Beijing Magtech
1999, Vol. 12 
