Based on the primary processing technology of a new kind convenient jellied soybean curd powder, four factors influen its quality, coagulant, stabilizer, coagulation temperature and time were studied.
英
美
- 在確定了方便豆腐花粉基本工藝條件的基礎上,重點(diǎn)對影響其品質(zhì)的凝固劑、穩定劑、凝固溫度和凝固時(shí)間進(jìn)行了實(shí)驗研究,通過(guò)正交試驗確定了其最佳凝固條件。
