| 胡萝卜汁彩色豆腐的研制 |
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| 引用本文： | 孙清瑞,刘志明,李爽.胡萝卜汁彩色豆腐的研制[J].农产品加工．学刊,2008(6):48-50. |
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| 作者姓名： | 孙清瑞 刘志明 李爽 |
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| 作者单位： | 黑龙江八一农垦大学,食品学院,黑龙江,大庆,163319 |
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| 摘 要： | 采用胡萝卜汁和大豆为原料,确定了胡萝卜汁彩色豆腐的较佳工艺参数为:豆浆浓度为1:5,菜汁添加量为1:3,凝固剂采用葡萄糖酸-δ-内酯与氯化钙按7:3的比例混合,添加量为0.31%。所制备的彩色豆腐改变了传统豆腐原有的色泽和风味,营养更丰富。
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| 关 键 词： | 彩色豆腐 胡萝卜 工艺流程 |
Study on the Preparation of Chromatic Bean Curd |
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| Sun Qingrui,Liu Zhiming,Li Shuang.Study on the Preparation of Chromatic Bean Curd[J].Nongchanpin Jlagong.Xuekan,2008(6):48-50. |
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| Authors: | Sun Qingrui Liu Zhiming Li Shuang |
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| Institution: | Sun Qingrui,Liu Zhiming,Li Shuang(Food College,Heilongjiang August First L, Reclamation University,Daqing,Heilongjiang 163319,China) |
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| Abstract: | The better parameter of the manufacture of natural and chromatic bean curd with soy-bean and mixed juice of carrot was studied.The good craft parameter of manufactures the colored bean curd with the vegetables juicer and soybean milk density was 1:5;the vegetables juice was 1:3;the additive using G.D.L and CaCl2 was 0.31%,and their proportion was 7:3;chromatic bean curd distinct the traditional bean curd,and have better nutrition values. |
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| Keywords: | chromatic bean curd carrot process |
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