Journal of South China University of Technology(Natural Science Edition) ›› 2003, Vol. 31 ›› Issue (5): 59-61.

• Food Science & Technology • Previous Articles     Next Articles

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   

  1. College of Food and Biological Engineering‚South China Univ．of Tech．‚Guangzhou510640
  • Online:2003-05-20 Published:2022-04-27
  • Contact: Xu X- i lin（born in1964）‚male‚associate professor‚Ph．D．candidate‚mainly researches on food processing and food quality control．
  • About author: Xu X- i lin（born in1964）‚male‚associate professor‚Ph．D．candidate‚mainly researches on food processing and food quality control．

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Abstract: 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 increases20％～30％ and the nutritional value of new tofu products is improved．

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