Chia Nan University of Pharmacy & Science Institutional Repository:Item 310902800/21056
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    Please use this identifier to cite or link to this item: https://ir.cnu.edu.tw/handle/310902800/21056


    Title: 以鹽滷為凝固劑製造純有機豆腐與豆干之製造方法
    Authors: 柯易昌;馬天鈞;施宜廷;陳品妤
    Contributors: 嘉南藥理科技大學：食品科技系
    Date: 2008-02-16
    Issue Date: 2009-04-22 15:47:12 (UTC+8)
    Abstract: 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。
    Relation: 專利編號：200808196
    申請號：096130078
    國際分類：A23J-003/16(2006.01)
    專利公報：06卷04期
    Appears in Collections:[Dept. of Food Science & Technology] Patent

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