The Development of Undaria Pinnatifida Bean Curd  

作　　者：Xingxia Li 

机构地区：[1]Yantai Engineering & Technology College, Yantai, Shandong, 264006 China

出　　处：《International Journal of Technology Management》2013年第4期13-16,共4页国际技术管理

摘　　要：Using Undaria pinnatifida juice and soya bean as main material, glucono delta lactone （GDL） as coagulant, we produced light green and very nourishing Undaria pinnatifida bean curd. Using the single factor experiment to determine the quantity and concentration of Undaria pinnatifida juice milk, process conditions of coagulation is determined by three factors three levels experiment, the best formulation of Undaria pinnatifida tofu is determined by test of four factors and three levels, process conditions are： the addition of Undaria pinnatifida is 20%, soya-bean milk concentration is1：4.5, the amount of GDL is0.30%, solidification time is 15min, solidification temperature is 95 ℃.

关 键 词：Undaria pirmatifida juice Soya bean Prescription. 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程] S968.423[轻工技术与工程—食品科学与工程]