摘要
探讨了以番茄汁、黄瓜汁和大豆为原料研制天然、营养的保健豆腐，其制作最佳工艺参数为豆乳浓度１∶８，豆乳、番茄汁比２００∶２６，豆乳、黄瓜汁比２００∶６０，点浆温度８０℃。该产品呈淡绿色，具有黄瓜的清香味和纯正的豆香味，营养更丰富，膳食结构更合理，符合现代食品发展趋势。
This paper discussed the manufacture of natural,nutritional and healthy bean curd.The best parameter of techniques as follows:the concentration of soybean juice is 1∶8. The optimum rate between soybean juice and tomato juice is 200∶26. The optimum rate between soybean juice and cucumber juice is 200∶60. The proper temperature is 80℃.The product is pea green with good smell and accord with modern foodstuffs development,so it has wide market foreground.
出处
《食品工业科技》
CAS
CSCD
北大核心
1999年第6期42-45,共4页
Science and Technology of Food Industry
关键词
蔬菜汁豆腐
豆腐
菜汁凝固剂
bean curd
vegetable juice coagulant
natural food
