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果蔬发酵液在有色营养豆腐加工中的应用

张倩,江萍,饶德菊,王安芳,曾君学,罗在粉,杨鑫

FOOD AND FERMENTATION INDUSTRIES（2003）

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Abstract
以新鲜果蔬为原料经乳酸菌发酵后制得发酵液,用作豆腐加工中的凝固剂.研究发酵液的最佳应用条件与产品感官品质、得率的相关性.结果表明:发酵液的添加量为7.00% ,豆浆浓度为7.00%,点浆时发酵液温度为100℃,采用二部二划法[1]制成的豆腐色泽亮红,质地细嫩,弹性好并且安全,营养,卫生.
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