| 用蔬菜汁生产豆腐的工艺研究 |
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| 引用本文： | 汤凯洁,张凤英,侯英梅.用蔬菜汁生产豆腐的工艺研究[J].江西农业大学学报,2002,24(4):487-488. |
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| 作者姓名： | 汤凯洁 张凤英 侯英梅 |
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| 作者单位： | 江西农业大学,食品系,江西,南昌,330045 |
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| 摘 要： | 使用蔬菜汁 (西红柿汁、胡萝卜汁、甘蓝‘汁、菜头汁 )为凝固剂生产豆腐 ,对蔬菜汁的用量、点浆的温度、点浆的 pH等参数进行了研究
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| 关 键 词： | 蔬菜汁 豆腐 凝固剂 |
| 文章编号： | 1000-2286(2002)04-0487-02 |
| 修稿时间： | 2002年5月21日 |
A Study on the Technology for the Production of Tofu by Using Vegetable Juice |
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| TANG Kai-jie,ZHANG Feng-ying,HOU Ying-mei.A Study on the Technology for the Production of Tofu by Using Vegetable Juice[J].Acta Agriculturae Universitis Jiangxiensis,2002,24(4):487-488. |
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| Authors: | TANG Kai-jie ZHANG Feng-ying HOU Ying-mei |
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| Abstract: | Deals with the use of vegetable juice(tomato juice, carrot juice, broccoli juice, etc.) as the coagulator in the production of tofu including the ratio of bean juice to vegetable juice, the temperature and pH value for coagulation. |
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| Keywords: | vegetable juice tofu coagulation |
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