胡萝卜骨酱的研制  

Development of carrot and bone pastes

作　　者：冯世江[1] 陈友志[1] 单春会[1] 

机构地区：[1]新疆石河子大学食品工程学院,石河子832003

出　　处：《粮食与食品工业》2004年第1期37-39,共3页Cereal & Food Industry

摘　　要：探讨了以胡萝卜和动物骨为原料 ,先制成骨糊和胡萝卜酱 ,然后二者复合制酱的生产工艺。通过L9(34 )正交试验确定产品的最佳配方为 :胡萝卜酱 10 %、骨糊 30 %、蔗糖 10 %、淀粉6 %、食盐 0 .1%。The producing process of which using carrots and bones as the main raw materials,and making them into carrot jams and bone pastes,then mixing them up to get the compound pastes is discussed. By orthogonal test,the optimum formula for the product was determined as carrot jams 10%,bone paste 30%,sugar 10%,amyum 6% and salt 0.1%.

关 键 词：胡萝卜 动物骨 配方 胡萝卜骨酱 生产工艺 护色 护味 

分 类 号：TS264.29[轻工技术与工程—发酵工程]