摘要
以大豆和芹菜为主要原料制作蔬菜豆腐具有很高的营养、保健价值。确定了蔬菜豆腐的最佳工艺参数为:芹菜汁添加量15%,豆浆浓度为25%,GDL添加量为0.35%,此工艺下制得的蔬菜豆腐呈浅绿色,具有纯正的豆香味及芹菜特有的风味。
Colour Tofu made from celery and soybean has better healthcare function for its high nutrition value.The optimal parameters of manufactures the colour tofu with the celery juice was 15 %,soybean milk density was 25 %,the additive using GDL was 0.35 %.The colour Tofu manufactured with these technological conditions was light green,and has the aroma of beans and special flavor of celery.
出处
《食品研究与开发》
CAS
北大核心
2011年第9期113-115,共3页
Food Research and Development
关键词
芹菜
豆腐
加工工艺
celery juice
Tofu
processing technology
作者简介
刘雪岩（1977-），男（汉），助理工程师，大本，研究方向：食品工程。
