芦荟内酯豆腐的研制  

A STUDY OF ALOE-GDL BEAN CURD

作　　者：翟爱华[1] 陈丽红[1] 吴海波 刘恒芝[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,密山158308 [2]哈尔滨啤酒有限公司

出　　处：《黑龙江八一农垦大学学报》2001年第4期74-78,共5页journal of heilongjiang bayi agricultural university

摘　　要：以芦荟和大豆为原料研制了芦荟内酯豆腐,其最佳工艺参数为:豆乳浓度1:7, GDL(D-葡萄糖酸-δ-内酯)添加量0.3%,芦荟汁添加量为豆乳的10%,在85 ℃下,加热40 min得成品。该产品呈淡绿色,具纯正豆香味及芦荟特有香味,并具有保健和美容作用。Taking aloe and bean as the materials, the Aloe-GDL bean curd is researched and produced. The optimum technology parameters are as follows: soybean milk concentration is 1:7, additional quantity of GDL is 0.3% and the aloe juice is 20% as that of soybean milk, the temperature and heating time is 85 ℃ and 40 minutes respectively. The colour of this product is light green with a flour of aloe scent, it has the function of health care and cosmetology.

关 键 词：内酯豆腐 芦荟 生产工艺 设备 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]