| 3种天然彩色豆腐的加工工艺 |
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| 引用本文： | 王亮,张.3种天然彩色豆腐的加工工艺[J].食品与生物技术学报,2002,21(3):264-267. |
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| 作者姓名： | 王亮 张 |
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| 作者单位： | 江南大学,食品学院,江苏,无锡,214036 |
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| 摘 要： | 以青菜和芦蒿混合汁、胡萝卜汁、黑芝麻汁和大豆为原料 ,研制了 3种天然彩色豆腐 ,得到了其最佳生产工艺参数 .该产品改变了传统豆腐原有的色泽和风味 ,营养更丰富 ,膳食结构更为合理
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| 关 键 词： | 豆腐 彩色 青菜 芦蒿 胡萝卜 黑芝麻 |
| 文章编号： | 1009-038X(2002)03-0264-04 |
| 修稿时间： | 2001年10月16 |
The Processing of Three Kinds of Natural and Chromatic Bean Curd |
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| WANG Liang,ZHANG Min,WANG Rong.The Processing of Three Kinds of Natural and Chromatic Bean Curd[J].Journal of Food Science and Biotechnology,2002,21(3):264-267. |
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| Authors: | WANG Liang ZHANG Min WANG Rong |
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| Abstract: | This paper discussed the manufacture of natural and chromatic bean curd from soy bean, mixed juice of green grocery and artemisia selengensis, carrot juice, and black sesame juice.The best parameter of these techniques was determined. This product changed intrinsic color and flavour of the traditional bean curd, and gave better nutrition values and more reasonable meal fabric. Thus according with modern food stuffs development, it has wide market foreground. |
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| Keywords: | bean curd color green grocery artemisia selegensis carrot black sesame |
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