| 菠菜彩色营养豆腐的研制 |
| |
| 引用本文： | 张秀凤,王军,李云芳.菠菜彩色营养豆腐的研制[J].农产品加工．学刊,2012(12):126-127,145. |
| |
| 作者姓名： | 张秀凤 王军 李云芳 |
| |
| 作者单位： | 郑州牧业工程高等专科学校 |
| |
| 摘 要： | 以大豆、菠菜等为主要原料,生产出绿色的、营养丰富的豆腐。通过正交试验筛选出最佳生产工艺:豆浆浓度为豆水质量比1:8,豆浆与菠菜汁最佳体积比为4:1,以体积分数4%氯化镁作凝固剂。
|
| 关 键 词： | 菠菜 彩色 营养 豆腐 |
Processing Technology of Chromatic and Nutritious Bean Curd with Spinach |
| |
| ZHANG Xiu-feng,WANG Jun,LI Yun-fang.Processing Technology of Chromatic and Nutritious Bean Curd with Spinach[J].Nongchanpin Jlagong.Xuekan,2012(12):126-127,145. |
| |
| Authors: | ZHANG Xiu-feng WANG Jun LI Yun-fang |
| |
| Institution: | (Zhengzhou College of Animal Husbandry Engineering,Zhengzhou,He’nan 450011,China) |
| |
| Abstract: | Spinach and soybean as the main raw materials are used to produce the green and nutritious bean curd.The best production technology is screened by means of orthogonal experimental design.It is that concentration of soybean milk is 1:8; optimal ratio of soybean and spinach juice is 4:1;used 4%magnesium chloride as coagulant. |
| |
| Keywords: | spinach chromatic nutritious bean curd |
| 本文献已被 CNKI 等数据库收录！ |
