摘要
在豆制品中添加果蔬汁并进行调味，可提高其营养价值，改进产品的色、香、味等内在和外观质量。但大豆豆浆中添加某些酸性的果蔬汁和用食盐等进行调味时，会引起豆浆蛋白质的凝聚沉淀，不能凝固成豆腐类产品。作者就此问题进行了研究，并研制筛选出可克服这一难题的促凝剂和复合凝固剂，制成可添加酸性果蔬汁且可用食盐等进行调味的新型豆制品。
Adding fruit -vegetable juice can improve colour, texture, flavour and nutrition value of soya prod-ucts. However, it has been found that acidic juice or salt added to them may cause protein deposit, which will notsolidify into things such as bean curd. This problem has been looked into, and some M and solidifyimg agentshave been found that may serve as additives together with fruit - vegetable juice and salt in producing new - types ofsoya products.
关键词
豆制品
果蔬汁
调味
促凝剂
Soya products, Fruit - vegetable juice, Flavour - improving
Coagulant
