山药内酯豆腐的研制  

Study on Dioscorea Batatas for Producing Glucono-Delta-Lactone(GDL) Bean Curd

作　　者：张继武[1] 程唐宁[1] 

机构地区：[1]安徽技术师范学院

出　　处：《食品与发酵工业》2004年第7期26-29,共4页Food and Fermentation Industries

基　　金：安徽技术师范学院科研启动资金资助

摘　　要：以大豆、山药为主要原料 ,利用葡萄糖酸 δ内酯为凝固剂 ,研制了山药内脂豆腐。其制作最佳工艺参数为 :m(大豆 )∶m(H2 O) =1∶5 ,豆乳与山药泥质量比为 1 0∶3 ,葡萄糖酸 δ 内酯添加量为 0 2 7%。该产品呈白色 。The optimm parameters for manufacturing bean curd utilizing soybean and dioscorea batatas were studied. The results are as follows: the appropriate concentration of soybean extract and GDL were 1∶5 and 0.27% respectively. The optimum ratio of soybean extract to the treated dioscorea batatas was 10∶3. With its characteristic flavor and white color, this nutritious product has great potential.

关 键 词：内酯豆腐 大豆 山药 葡萄糖酸-δ内酯 凝固剂 制作工艺 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]