| 海带豆腐的研制 |
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| 引用本文： | 房健,陈洪兴,张雪琴.海带豆腐的研制[J].食品研究与开发,2006,27(9):91-93. |
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| 作者姓名： | 房健 陈洪兴 张雪琴 |
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| 作者单位： | 盐城工学院食品科学与工程系,江苏,盐城,224003 |
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| 摘 要： | 以大豆和海带为原料，以葡萄糖酸-δ内酯（GDL）为凝固剂，研制了海带豆腐。结果表明，其制作的最佳工艺参数为：海带浸泡50min，豆乳浓度1：6，海带汁添加量30％，GDL添加量0．22％。该产品口感细腻，具有纯正的豆香味及海带特有的风味。
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| 关 键 词： | 大豆 海带 豆腐 |
| 收稿时间： | 2006-07-14 |
| 修稿时间： | 2006年7月14日 |
STUDIES ON THE PREPARATION OF KELP TOFU |
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| FANG Jian,CHEN Hong-xing,ZHANG Xue-qin.STUDIES ON THE PREPARATION OF KELP TOFU[J].Food Research and Developent,2006,27(9):91-93. |
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| Authors: | FANG Jian CHEN Hong-xing ZHANG Xue-qin |
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| Affiliation: | Yancheng Institute of Technology, Yancheng 224003, Jiangsu, China |
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| Abstract: | The optimum parameters for manufacture of kelp Tofu with soybean and kelp were determined. The results were as follows: the soaking time of kelp was 50 min. The appropriate concentration of soybean milk, kelp juice and GDL were 1:6, 30 % and 0.22 % respectively. The production had nice taste and characteristic flavor. |
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| Keywords: | soybean kelp Tofu |
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