摘要
以大豆和蔬菜汁为原料,利用蔬菜汁固有的天然色素与香味,研制出具有丰富营养价值和带新鲜蔬菜色泽 的清香型豆腐.得到了其最佳的生产工艺参数.该产品在传统豆腐的基础上,营养更丰富.
Based on natural color and flavor of vegetables, soybeans and vegetable juices were used to make flavored Tofu (bean curd) with fresh vegetable color and rich nutrients. Optimal parameters of production technics were gained through experimental study. The vegetable flavored Tofu is more nutritious than the traditional Tofu.
出处
《昆明师范高等专科学校学报》
2002年第4期53-55,共3页
Journal of Kunming Teachers College
关键词
豆腐
彩色蔬菜汁
点浆
Tofu
Bean curd
colorful vegetable juice and transformation from soybean juice to Tofu