摘要
以芦荟和大豆为原料研制了芦荟内酯豆腐,其最佳工艺参数为:豆乳浓度1:7, GDL(D-葡萄糖酸-δ-内酯)添加量0.3%,芦荟汁添加量为豆乳的10%,在85 ℃下,加热40 min得成品。该产品呈淡绿色,具纯正豆香味及芦荟特有香味,并具有保健和美容作用。
Taking aloe and bean as the materials, the Aloe-GDL bean curd is researched and produced. The optimum technology parameters are as follows: soybean milk concentration is 1:7, additional quantity of GDL is 0.3% and the aloe juice is 20% as that of soybean milk, the temperature and heating time is 85 ℃ and 40 minutes respectively. The colour of this product is light green with a flour of aloe scent, it has the function of health care and cosmetology.
出处
《黑龙江八一农垦大学学报》
2001年第4期74-78,共5页
journal of heilongjiang bayi agricultural university
