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xian ren zhang nei zuo dou fu de yan zhi
Author(s): 
Pages: 53-54
Year: Issue:  1
Journal: Farm Products Processing

Keyword:  GetLinkList(KeywordFilter('仙人掌豆腐GDL')'kw''CJFQ');
Abstract: 以米邦塔食用仙人掌和大豆为主要原料,研制仙人掌内酯豆腐,其最佳工艺参数为:以豆水比为 1∶6 制成的豆乳,与仙人掌汁按 6∶2 的比例调配,GDL (D- 葡萄糖酸 -δ-内酯)添加量为 0.20%。成品呈淡绿色,具纯正豆香味及仙人掌特有的香味。
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