绿色食品——花色营养豆腐的研制  

Study on the Production of Flavored Colorful Tofu

作　　者：杨晓虹[1] 

机构地区：[1]昆明师范高等专科学校生物系,云南昆明650031

出　　处：《昆明师范高等专科学校学报》2002年第4期53-55,共3页Journal of Kunming Teachers College

摘　　要：以大豆和蔬菜汁为原料,利用蔬菜汁固有的天然色素与香味,研制出具有丰富营养价值和带新鲜蔬菜色泽 的清香型豆腐.得到了其最佳的生产工艺参数.该产品在传统豆腐的基础上,营养更丰富.Based on natural color and flavor of vegetables, soybeans and vegetable juices were used to make flavored Tofu (bean curd) with fresh vegetable color and rich nutrients. Optimal parameters of production technics were gained through experimental study. The vegetable flavored Tofu is more nutritious than the traditional Tofu.

关 键 词：豆腐 彩色蔬菜汁 点浆 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]