枸杞豆腐保健食品的工艺研究

Technological Study on Health Food of Wolfberry Tofu

以大豆和枸杞为主要原料制作枸杞豆腐具有很高的营养、保健价值。确定了枸杞豆腐的最佳工艺参数为:枸杞汁添加量20%,豆浆浓度为20%,葡萄糖酸-δ-内酯(GDL)添加量为0.25%,此工艺下制得的枸杞豆腐呈淡橙红色,具有纯正的豆香味及枸杞特有的风味。

Wolfberry Tofu made from Wolfberry and soybean has better healthcare function for its high nutrition value.The optimal parameters of manufactures were as follows,the wolfberry tofu with the wolfberry juice was 20 %,soybean milk density was 20 %,the additive using of GDL was 0.25 %.The wolfberry tofu manufactured with these technological conditions was light orange-red,and has the aroma of beans and special flavor of wolfberry.