【摘要】 本文研究了大豆中掺合花生及其脱脂饼粕所制备的豆腐的品质和出率,发现掺合脱脂花生粕的效果最好,其次是半脱脂花生饼,再次是未脱脂花生。花生饼粕的掺合量可达20％,豆腐制品质地均匀,外表光滑,结构稳定,风味比100％大豆制品好。更多还原

【Abstract】 The yield and quality of bean curd made from soybeans and raw peanuts, partially defatted peanut cakes and defatted peanut flour were investigated. Defatted peanut flour appears to be the most compatible with soybeans for bean curd making, followed by partially defatted peanut cakes and raw peanuts. Partially defatted peanut cakes or defatted peanut flour could be incorporated at a level of 20%.更多还原