摘要
以姜和大豆为原料研制姜汁保健豆腐,得出最佳工艺参数:豆乳浓度1∶5,GDL添加量0.25%,豆乳姜汁比6∶1.5。该产品呈淡黄色,具有豆香味和一定的姜香,是一种保健型的内酯豆腐。
The optimum processing parameters were selected for manufacture of bean curd with nutrition and health function in this paper.The solid concentration of soybean milk and GDL are1:5and0.25%respectively.The optimum rate between soybean milk and aloe juice is6:1.5.The product was lig ht yellow,have frag rant smell of beans and g ing er.It is the ester bean curd with heath function.
出处
《食品工业科技》
CAS
CSCD
北大核心
2003年第1期69-71,共3页
Science and Technology of Food Industry
关键词
姜汁
豆腐
工艺参数
质量指标
营养
g ing er juice
bean curd
technolog ical parameters
