花生豆腐研制的研究进展  

Research Progress of Peanut Tofu

作　　者：程诗文 高育哲 高青连 杜俊杰 吴昌星 CHENG Shiwen;GAO Yuzhe;GAO Qinglian;DU Junjie;WU Changxing(Grain Science and Technology College of Shenyang Normal University,Shenyang 110034,China)

机构地区：[1]沈阳师范大学粮食学院,辽宁沈阳110034

出　　处：《现代食品》2021年第5期7-9,共3页Modern Food

基　　金：2020年大学生创新创业训练计划项目(编号:x202010166089);沈阳师范大学博士科研启动项目(编号:BS201517)。

摘　　要：我国传统豆腐品种相对单调,不能满足人们对多样性食品的消费需求。为了增加豆腐品种,人们开始选用花生作为制作原料,开发豆腐新品种。本文从花生豆腐的发展历史、发展现状及发展前景等方面综述了花生豆腐的研究进展,为花生豆腐功能性产品的开发提供参考。Traditional bean curd varieties in China are relatively monotonous, which can not meet people’s demand for diversified food. In order to increase the variety of tofu, people begin to choose peanuts as a new raw material for the development and production of peanut tofu. This paper reviews the research progress of peanut tofu from the aspects of its development history, development status and development prospect, and provides reference for the development of functional products of peanut tofu.

关 键 词：花生 豆腐 制作方法 功能性产品 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]