食品科学 ›› 2000, Vol. 21 ›› Issue (12): 72-74.
• 工艺技术 • 上一篇 下一篇
邵伟, 胡滨, 刘敏
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SHAO Wei, HU Bin, LIU Min
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摘要: 本文介绍了利用豆腐为原料,经过酵母菌的发酵作用,将豆腐中的蛋白质分解为氨基酸,然后再配以其他原料加工成风味独特的豆腐冰淇淋的工艺,制成的冰淇淋,营养丰富,又具保健功能,是豆制品的一个新品种。
关键词: 豆腐, 酵母, 发酵, 冰淇淋
Abstract: Taking soya bean curd as raw material, through fermentation by yeast, the bean curd protein was decomposed into amino acid.Then it was process into unique taste ice cream, It has rich in nutrition, with health fulfunction, itwas a new variety of bean product.
Key words: Bean curd Yeast Fermentation Ice cream
邵伟, 胡滨, 刘敏. 豆腐冰淇淋的研制[J]. 食品科学, 2000, 21(12): 72-74.
SHAO Wei, HU Bin, LIU Min. Study on Processing Technology of Soya Bean Curd Ice Cream[J]. FOOD SCIENCE, 2000, 21(12): 72-74.
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