| 山药内酯豆腐的研制 |
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| 引用本文： | 张继武,程唐宁. 山药内酯豆腐的研制[J]. 食品与发酵工业, 2004, 30(7): 26-29 |
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| 作者姓名： | 张继武 程唐宁 |
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| 作者单位： | 安徽技术师范学院,凤阳,233100 |
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| 基金项目： | 安徽技术师范学院科研启动资金资助 |
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| 摘 要： | 以大豆、山药为主要原料 ,利用葡萄糖酸 δ内酯为凝固剂 ,研制了山药内脂豆腐。其制作最佳工艺参数为 :m(大豆 )∶m(H2 O) =1∶5 ,豆乳与山药泥质量比为 1 0∶3 ,葡萄糖酸 δ 内酯添加量为 0 2 7%。该产品呈白色 ,具纯正豆香味及山药的特有风味
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| 关 键 词： | 山药 豆腐 葡萄糖酸-δ-内酯(GDL) |
| 修稿时间： | 2004-04-12 |
Study on Dioscorea Batatas for Producing Glucono-Delta-Lactone(GDL) Bean Curd |
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| Zhang Jiwu Cheng Tangning. Study on Dioscorea Batatas for Producing Glucono-Delta-Lactone(GDL) Bean Curd[J]. Food and Fermentation Industries, 2004, 30(7): 26-29 |
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| Authors: | Zhang Jiwu Cheng Tangning |
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| Abstract: | The optimm parameters for manufacturing bean curd utilizing soybean and dioscorea batatas were studied. The results are as follows: the appropriate concentration of soybean extract and GDL were 1∶5 and 0.27% respectively. The optimum ratio of soybean extract to the treated dioscorea batatas was 10∶3. With its characteristic flavor and white color, this nutritious product has great potential. |
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| Keywords: | dioscorea batatas bean curd glucono-dalta-lactone(GDL) |
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