레포트 (8)
sugar content should be 6%. For the non-brewed type, there is 42% minimum of hydrolyzed protein; corn syrup should be less than 10%; and carmel color 1-3%. In the United States, the quality of the finished sauce is protected under federal specification EE-S-610G (established in 1978) which requires that fermented sauce must be made from fermented mash, salt brine, and preservatives (either sodiu
13페이지 | 1,400원 | 2010.12.28
[식품공학] pectin 첨가에 따른 딸기잼의 물성측정
Sugar contents >과즙 중에 포함되고 있는 당의 비율(농도)을 당도라고 부른다. 당도의 표시방법은 가용성 고형물함량, Brix값, 당조성에 의한 각 성분의 함량 등으로 표시하는 방법이 있다.가용성고형물은 과즙 중에 녹아 있는 당, 산, 아미노산, 수용성 펙틴 등을 포함하여 측정하고 있다. 그러나 과즙 중에
8페이지 | 700원 | 2006.10.29
Optimized 식빵 with soybean-curd dregs
SugarProduct Name : BekSul White SugarManufacture company : CJ Corporation Foodstuffs type : White SugarRaw material and Content: Sugar 100%- Whole milk powderProduct Name : Seoul™ Whole Milk PowderManufacture company : Seoul Milk™Type of Livestock manufactured goods : Whole milk powderRaw material and Content : 100%(Home production)- Bizi(Soybean-curd dregs)Raw Material Name : Soy
24페이지 | 2,400원 | 2010.08.27
sugar, cinnamon powder, sesame oil, chestnuts, pine nuts, brown sugar, soy sauce, salt, ginkgo nuts, jujubes (red dates), raisins, walnuts.Soak glutinous rice in water for about 4 hours.1. Wash and slice 8 jujubes, remove the seeds. Boil the remaining jujubes and jujube seeds in water.2. Strain the boiled jujube water to make jujube liquid.3. Mix soy sauce, salt, brown sugar, and cinnamon pow
1페이지 | 100원 | 2024.01.02