花生粕豆腐的研制  

Preparation of peanut meal tofu

作　　者：赵建多[1] 陈欢[1] 陈劲春[1] 

机构地区：[1]北京化工大学生命科学与技术学院,北京100029

出　　处：《食品科技》2009年第6期87-89,共3页Food Science and Technology

摘　　要：对花生粕制作豆腐进行了研究。结果表明,在几个关键参数中,当料水比为1∶12、浸提温度50℃、pH值8.0、加入石膏量为3%时,得到的花生粕豆腐产量较大,强度适中,颜色和口感最佳。An optimized processing had been developed for the preparation of peanut meal tofu. The results indicated that the optimum conditions were 50 ℃, pH8.0, ratio of meal to water 1：12, weight fraction of plaster 3%. The tofu was high-yield with nice appearance and taste.

关 键 词：花生粕 豆腐 石膏 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]