复合型凝固剂蔬菜汁豆腐的研制

On Research and Produce of Compound Vegetable Juice Bean Curd

传统内酯豆腐营养成分单一,质地柔软易碎,不易烹制。为弥补这些缺点,本实验通过添加胡萝卜汁和番茄汁来增加内酯豆腐营养,并通过添加食品胶和使用复合型凝固剂来增加其硬度,使之适合于凉拌和烹制,更适合北方人的饮食习惯。

The traditional ester bean curd, whose nutrient is simple, is too soft to cook. In order to make up its defects, in this experiment, carrot juice and tomato juice are added to improve its nutrient, and the hardness is corrected by adding gelation for food and compound coagulant, so that it is suit to make salad for northerners.