四川理工学院学报：自然科学版2011，Vol.24Issue(4)：443-445,3.
方便速食豆花粉的研制
Study on Instant Beancurd Flower Powder
摘要
Abstract
The processing procedure of instant bean curd powder is mainly studied.the cooked soya-bean milk is homogenized under the pressure of 13 MPa～23 MPa,the inlet wind temperature is 100 ℃～110 ℃,the outlet wind temperature is 60 ℃～65 ℃,the proportion of bean powder and the infused water is 1∶15,the temperature is 90 ℃,and the proportion of the bean powder and glucose-lactones is 16∶1,which is the best process of bean curd powder.关键词
豆花粉/均质/喷雾干燥Key words
beancurd flower powder/homogeneous/spraying and drying分类
轻工纺织引用本文复制引用
袁先铃..方便速食豆花粉的研制[J].四川理工学院学报：自然科学版,2011,24(4):443-445,3.基金项目
四川省自贡市科技局项目 （）
