| 绿色豆腐的研制 |
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| 引用本文： | 邓凤香,陈建欣.绿色豆腐的研制[J].吉林粮食高等专科学校学报,2000,15(1):14-17. |
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| 作者姓名： | 邓凤香 陈建欣 |
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| 作者单位： | 吉林粮食高等专科学校食品系(邓凤香)，吉林粮食高等专科学校(陈建欣，张昕) |
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| 摘 要： | 介绍了在传统豆腐生产的基础上，利用蔬菜汁代替凝固剂来生产绿色豆腐的方法。该产品色泽嫩绿，有弹性，融豆腐和蔬菜的营养于一体。生产工艺简单，产品的风味独特。
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| 关 键 词： | 绿色豆腐 蔬菜汁 凝固剂 生产工艺 |
Manufacture fo the Green Been Curd |
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| Deng Fengxiang,Chen Jianxin,Zhang Xin.Manufacture fo the Green Been Curd[J].Journal of Jilin Grain College,2000,15(1):14-17. |
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| Authors: | Deng Fengxiang Chen Jianxin Zhang Xin |
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| Abstract: | The paper introduced a method of the green curd manufacturing with vegetable juice instead of solidificator on the basis of traditional production. Being light green and resilient, the products mix nutri- ents of bean curd with those of vegetables. The manufacture process is simple, and this kind of products has a distinctive flavour. |
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| Keywords: | green bean curd vegetable juice solidificator |
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