机构地区: 华南理工大学食品与生物工程学院
出 处: 《华南理工大学学报(自然科学版)》 2003年第5期59-61,共3页
摘 要: 为了增加豆腐中的含硫氨基酸 ,提高大豆蛋白质的消化率 ,将牛奶、鸡蛋成分等添加到豆乳中 ,制成了不同品种的豆腐 .营养评价的结果表明 ,添加鸡蛋或牛奶后 ,豆腐的蛋白质含量增加了 2 0 %~ 30 % 。 Egg make ups and milk are added into soymilk to increase the sulfur amino acids and the soybean protein's absorbability of tofu, thus different kinds of tofu are made. The nutritional evaluation results show that by adding egg or milk, the protein content of tofu increases 20%~30% and the nutritional value of new tofu products is improved.