天然复合蔬菜汁豆腐的研制

天然复合蔬菜汁豆腐的研制[J]. Science and Technology of Food Industry, 1999, (06): 42-45. DOI: 10.13386/j.issn1002-0306.1999.06.077

Citation:

天然复合蔬菜汁豆腐的研制[J]. Science and Technology of Food Industry, 1999, (06): 42-45. DOI: 10.13386/j.issn1002-0306.1999.06.077

Citation:

天然复合蔬菜汁豆腐的研制[J]. Science and Technology of Food Industry, 1999, (06): 42-45. DOI: 10.13386/j.issn1002-0306.1999.06.077

Abstract

This paper discussed the manufacture of natural, nutritional and healthy bean curd.The best parameter of techniques as follows:the concentration of soybean juice is 1∶8. The optimum rate between soybean juice and tomato juice is 200∶26. The optimum rate between soybean juice and cucumber juice is 200∶60. The proper temperature is 80℃.The product is pea green with good smell and accord with modern foodstuffs development, so it has wide market foreground.

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