果蔬汁豆腐的研制

Preparation of a New Variety of Tofu Impregnated with Vegetable and Fruit Juice

果蔬汁豆腐是以大豆为主要原料，以少量葡萄糖酸－δ－内酯（简称ＧＤＬ）与果蔬（诸如包心菜、番茄、草莓、芹菜、黄瓜等）的汁液在一起作凝固剂制成的一种新型豆腐，产品呈现嫩绿或淡红色，不仅丰富了豆腐的花色品种，而且提高了豆腐的营养、卫生质量。

Vegetable and fruit juice tofu, a new variety of soybean food product, was made from soybean and vegetable and fruit juice. A small amount of gluconic acid lactone (GDL) was mixed separately with vegetable and fruit juice, such as cabbage, tomato, strawberry, celery, cucumber, etc., as coagulants. The tofu was light green or pink in colour. This project not only widens tofu's variety, but also improves tofu's nutritional and sanitary quality.