海带豆腐的研制  

STUDIES ON THE PREPARATION OF KELP TOFU

作　　者：房健[1] 陈洪兴[1] 张雪琴[1] 

机构地区：[1]盐城工学院食品科学与工程系,江苏盐城224003

出　　处：《食品研究与开发》2006年第9期91-93,共3页Food Research and Development

摘　　要：以大豆和海带为原料,以葡萄糖酸-δ–内酯(GDL)为凝固剂,研制了海带豆腐。结果表明,其制作的最佳工艺参数为:海带浸泡50min,豆乳浓度1:6,海带汁添加量30%,GDL添加量0.22%。该产品口感细腻,具有纯正的豆香味及海带特有的风味。The optimum parameters for manufacture of kelp Tofu with soybean and kelp were determined. The results were as follows： the soaking time of kelp was 50 min. The appropriate concentration of soybean milk, kelp juice and GDL were 1：6, 30 % and 0.22 % respectively. The production had nice taste and characteristic flavor.

关 键 词：大豆 海带 豆腐 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]