彩色豆腐的开发研究

The Development of the Colored Bean Curd

以大豆和蔬菜为主要原料,制作的彩色豆腐具有很高的营养价值。采用0.1%的硫酸铜溶液对绿色蔬菜进行护绿,在制备工艺中加入大豆质量20%的蔬菜,以石膏作为凝固剂。通过煮制实验,豆腐整体形态完整,色泽稳定,未出现褪色现象。

Colored bean curd , which is made from the main raw materials-soybeans and vegetables, has high nutritional values. The solution of copper sulfate whose concentration is 10%, is used for maintaining vegetables green, then in the process vegetables whose weight is 20 percent of the soybean weight is added, meanwhile gypsum is used as a coagulant. The boiling experiments show that the overall shape of bean curd is well formed and its color is stabile without bleaching.