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    Please use this identifier to cite or link to this item: http://ir.cnu.edu.tw/handle/310902800/21056


    標題: 以鹽滷為凝固劑製造純有機豆腐與豆干之製造方法
    作者: 柯易昌;馬天鈞;施宜廷;陳品妤
    貢獻者: 嘉南藥理科技大學:食品科技系
    日期: 2008-02-16
    上傳時間: 2009-04-22 15:47:12 (UTC+8)
    摘要: 一種以鹽滷為凝固劑製造純有機豆腐與豆干之製造方法,係以鹽滷為凝固劑添加於熱豆漿中,產生豆腐腦,進行第一階段去苦味工程,以去除大部份乳清,再將其加水攪拌且加熱,進行第二階段去苦味工程,以完全去除殘留之乳清,並同時完成產品定型,製造出沒有苦味且是100%之純有機豆腐、豆干者。
    Appears in Collections:[ 食品科技系 ] 專利

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