| 芹菜豆腐加工工艺的研究 |
| |
| 引用本文： | 徐阮园,李梅青,杜先锋,周裔彬,周启霞,金道柱.芹菜豆腐加工工艺的研究[J].农产品加工．学刊,2009(2). |
| |
| 作者姓名： | 徐阮园 李梅青 杜先锋 周裔彬 周启霞 金道柱 |
| |
| 作者单位： | 1. 安徽农业大学,安徽合肥,230036
2. 安徽人人福豆业有限公司,安徽合肥,230051 |
| |
| 摘 要： | 将经过预处理的芹菜切分、榨汁,加入豆浆中,制成芹菜豆腐,赋予豆制品特有的芹菜风味,产品色泽柔和、味道和谐,改变了长期以来市售豆腐色泽单一、品种单调的不足,丰富了豆腐的花色品种,增强了豆腐的营养价值。结果表明,芹菜汁的加入对豆腐的凝固性没有影响。
|
| 关 键 词： | 芹菜汁 芹菜豆腐 工艺 |
Study on Processing Technique of Celery Soybean Curd |
| |
| Xu Ruanyuan,Li Meiqing,Du Xianfeng,Zhou Yibin,Zhou Qixia,Jin Daozhu.Study on Processing Technique of Celery Soybean Curd[J].Nongchanpin Jlagong.Xuekan,2009(2). |
| |
| Authors: | Xu Ruanyuan Li Meiqing Du Xianfeng Zhou Yibin Zhou Qixia Jin Daozhu |
| |
| Institution: | 1. Anhui Agricultural University;Hefei;Anhui 230036;China;2. Anhui Renrenfu Soybean Product Co. Ltd;Hefei 230051 China |
| |
| Abstract: | In this experiment,pretreatment of segmenting and juicing of celery was carried out,the juice was mixed with soy milk to produce celery soybean curd. This newly made product gave the traditional Chinese tofu a whale of a singular color and harmonious taste and also made the bean product varieties enriched to enhance the nutritional value of soybean products. This experiment indicated that the solidification of soybean protein was not actually affected by celery juice. |
| |
| Keywords: | celery juice celery soybean curd processing |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
