| 花生豆腐的研制 |
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| 引用本文： | 史双枝,王新刚,杨艳彬,金钰静.花生豆腐的研制[J].现代食品科技,2008,24(5):474-475. |
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| 作者姓名： | 史双枝 王新刚 杨艳彬 金钰静 |
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| 作者单位： | 1. 新疆石河子大学食品学院,新疆,石河子,832003
2. 新疆石河子神内食品有限公司,新疆,石河子,832003 |
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| 摘 要： | 对花生豆腐进行了研究.其最佳工艺为:将花生在2450 MHz下用450 kW烘烤5 min,以1:4的质量比加入大豆后加入5倍水磨浆得花生豆乳,然后加入占大豆和花生总质量0.25%的GDL和2%的淀粉来成型花生豆腐.此工艺下制得的花生豆腐具有花生味浓、口感好、无涩味、豆味香和营养丰富的优点.
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| 关 键 词： | 花生 豆腐 研制 |
| 文章编号： | 1673-9078(2008)05-0474-03 |
| 收稿时间： | 2008/1/10 0:00:00 |
| 修稿时间： | 2008年1月10日 |
Preparation of Peanut Tofu |
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| SHI Shuang-zhi,WANG Xin-gang,YANG Yan-bin,JIN Yu-jing.Preparation of Peanut Tofu[J].Modern Food Science & Technology,2008,24(5):474-475. |
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| Authors: | SHI Shuang-zhi WANG Xin-gang YANG Yan-bin JIN Yu-jing |
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| Affiliation: | (1.Food College, Shihezi University of XinJiang, ShiheZi 832003, China);(2.Shihezi Jinnai Food Co. Ltd., ShiheZi 832003, China) |
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| Abstract: | The best preparation technologies of peanut tofu were studied in this paper. Peanut was baked for 5 min with the baking power and frequency of 450 kW and 2450 MHz, respectively, and then was grinded with soybean (1:4) by adding 5 times of water. Then 0.25% of GDL and 2% of starch were added to the formed milk, giving the product peanut tofu which was rich in nutrition and had nice taste. |
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| Keywords: | peanut tofu soy development |
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