豆粕豆腐复制工艺及品质改进试验研究

Research on Improvements in Technology and Quality Control of Re-produced Bean Curd from Oil Meal

着重研究了豆粕复制豆腐的工艺设计、技术要求，以及采用复合凝固剂和多种原料的复配组合对豆粕豆腐品质的影响。结果表明：添加不同的增稠剂，可以使豆粕豆腐的品质有不同程度的改善，适量添加增稠物质可使豆粕豆腐的品质达到甚至优于纯大豆豆腐。

In this paper the technology of processing beau curd (don fu) from oil meal was studied. The complexing of thickening agents with various ingredients affected the quality of foe beau curd undertest. The tested results showed that the beau curd quality could be improved by some thickening agents to keep up or to be tastea even better than foe quality of beau curd. Made of pure soy beans.