摘要
以大豆和牛奶为原料,以葡萄糖酸-δ-内酯(GDL)为凝固剂,研制出牛奶豆腐。产品兼具牛奶和大豆的营养。以产品的感官为主要评定指标,确定了牛奶豆腐的最佳配方和工艺参数。
In this paper a special lacton curd is made from soybean, milk and gluconic acid-δ-lacton. The product has the nutrition of both soybean and milk. The optimum prescription and parameter of technics was obtain.
出处
《粮油食品科技》
2006年第3期29-30,共2页
Science and Technology of Cereals,Oils and Foods
