【摘要】 通过五因素三水平正交试验对不同凝固剂及其它有关凝固条件进行研究表明 ,杏仁与大豆浆混合可以凝固成豆腐 ,并确定出了合适的工艺参数。尔后对杏仁豆腐系列制品进行了工艺研究和品评试验 ,分别制做出了混合杏仁豆腐、蔬菜汁混合杏仁豆腐和杏仁豆腐脆片更多还原

【Abstract】 The making almond bean curd,the setting experiment with L 9(3 5) ortheogonal design showed that almond bean curd could be made successfully and optimum processing variables were determined.The taste panel was conducted and a series of almond bean curd products including almond bean curd with vegetable juice as coagulator and snack crisp almond bean curd were made consequently.更多还原