果蔬复合营养方便豆腐的研制

A STUDY ON DEVELOPMENT OF A CONVENIENT BEAN CURD COMPOUNDED WITH VEGETABLE AND FRUIT JUICE

用传统方法制作的豆腐维生素含量少，带有豆腥味，食用时须经过烹饪。本试验将传统的豆腐制作技术同现代食品加工技术相结合，对大豆作脱腥处理，在调制豆浆过程中加入富含维生素的水果汁或蔬菜汁，使新产品的营养更全面、口味和色泽更丰富多彩。在研制过程中，着重解决了因大豆脱腥和咸、酸对蛋白质凝固的影响问题，筛选了天然的促凝剂Ｈ，提高了蛋白质的稳定性，使果蔬复合并经调味的豆浆能正常凝固。

Traditional beau curd contains abundant protein, but poor vitamins, moreover,it has a disgusting beau smell and should be cooked for eating. In this study,the traditional technique of making soybean curd is combined with modern food processing technology in removing the disgusting beau smell by deodorizing treatment and in rendering the new product more healthful, tasty and colourful by adding fruit and vegetable juice into beau curd' In the study, the problem of effects of deodorizing treatment,salt and acid on solidification of protein is solved,a natural solidification agent H is screened,the stability of protein is improved,so that the beau milk seasoned and compounded with fruit and vegetable juice can be solidified normally.