摘要
以大豆为主料,苦荞麦心粉为辅料,研制功能性食品—苦荞豆腐。先将苦荞麦心粉经特殊工艺制备成酸性豆腐凝固剂,再结合传统豆腐加工工艺,生产而成。成品色泽微黄、清香爽口、营养丰富,既保持了传统豆腐的风味,又具有保健功能。
A new functional food,Buckwheat Tofu,was researched and produced using the coagulator of the fermented juice of Buckwheat meal.This coagulator was made by the processing procedure :soakingwaterwashingdepositingguickly fermenting by microbe.The product with light-yellow had good flavour and taste and plenty of nutrients.It not only preserved the features of traditional tofu,but also had those of functional food.
出处
《食品科技》
CAS
北大核心
2002年第7期14-15,共2页
Food Science and Technology
