| 蔬菜豆腐加工工艺研究 |
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| 引用本文： | 刘雪岩,孙颖.蔬菜豆腐加工工艺研究[J].食品研究与开发,2011,32(9):113-115. |
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| 作者姓名： | 刘雪岩 孙颖 |
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| 作者单位： | 天津市津南区产品质量监督检验所,天津,300350 |
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| 摘 要： | 以大豆和芹菜为主要原料制作蔬菜豆腐具有很高的营养、保健价值。确定了蔬菜豆腐的最佳工艺参数为:芹菜汁添加量15%,豆浆浓度为25%,GDL添加量为0.35%,此工艺下制得的蔬菜豆腐呈浅绿色,具有纯正的豆香味及芹菜特有的风味。
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| 关 键 词： | 芹菜 豆腐 加工工艺 |
Study on Processing Technology of Colour Tofu |
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| LIU Xue-yan,SUN Ying.Study on Processing Technology of Colour Tofu[J].Food Research and Developent,2011,32(9):113-115. |
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| Authors: | LIU Xue-yan SUN Ying |
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| Affiliation: | LIU Xue-yan,SUN Ying(Tianjin Jinnan Product Quality Supervision and Inspection,Tianjin 300350,China) |
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| Abstract: | Colour Tofu made from celery and soybean has better healthcare function for its high nutrition value.The optimal parameters of manufactures the colour tofu with the celery juice was 15 %,soybean milk density was 25 %,the additive using GDL was 0.35 %.The colour Tofu manufactured with these technological conditions was light green,and has the aroma of beans and special flavor of celery. |
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| Keywords: | celery juice Tofu processing technology |
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