胡萝卜骨酱的研制
CEREAL & FOOD INDUSTRY（2004）
Abstract
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%.
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