鸡蛋豆腐和牛奶豆腐的研制及营养评价

华南理工大学学报(自然科学版) ›› 2003, Vol. 31 ›› Issue (5): 59-61.

鸡蛋豆腐和牛奶豆腐的研制及营养评价

许喜林郭祀远李琳高建华蔡妙颜

华南理工大学食品与生物工程学院广东广州 510640

出版日期:2003-05-20 发布日期:2022-04-27

Preparation and Nutritional Evaluation of Egg-tofu and Milk-tofu#br#

Xu X- i l Guo S- i yua Li Lin Gao Jian-hua　 Cai Miao-yan

College of Food and Biological EngineeringSouth China Univ．of Tech．Guangzhou510640

Online:2003-05-20 Published:2022-04-27
Contact: Xu X- i lin（born in1964）maleassociate professorPh．D．candidatemainly researches on food processing and food quality control．
About author: Xu X- i lin（born in1964）maleassociate professorPh．D．candidatemainly researches on food processing and food quality control．

摘要/Abstract

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20％～30％豆腐新产品的营养价值提高．

关键词: 鸡蛋豆腐, 牛奶豆腐, 营养评价

Abstract: Egg make-ups and milk are added into soymilk to increase the sulfur amino acids and the soybean protein’s absorbability of tofuthus different kinds of tofu are made．The nutritional evaluation results show that by adding egg or milkthe protein content of tofu increases20％～30％ and the nutritional value of new tofu products is improved．

Key words: egg-tofu, milk-tofu, nutritional evaluation

许喜林郭祀远李琳高建华　蔡妙颜. 鸡蛋豆腐和牛奶豆腐的研制及营养评价[J]. 华南理工大学学报(自然科学版), 2003, 31(5): 59-61.

Xu X- i l Guo S- i yua Li Lin Gao Jian-hua　 Cai Miao-yan. Preparation and Nutritional Evaluation of Egg-tofu and Milk-tofu#br#[J]. Journal of South China University of Technology(Natural Science Edition), 2003, 31(5): 59-61.