Bean curd of novel taste and nourishing function

Bean curd of novel taste and nourishing function

The functional bean curd with new flavor and new nutritious function is produced via adding flavoring additive into soybean material. The flavoring additive has added amount of 6-15 % soybean weight and is added in the milk making step during producing bean curd. Compared with available bean curd, t...

Ausführliche Beschreibung

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Bibliographische Detailangaben
1. Verfasser: DEKUI XIN
Format: Patent
Sprache:chi ; eng
Schlagworte:
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
PROTEIN COMPOSITIONS FOR FOODSTUFFS
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:The functional bean curd with new flavor and new nutritious function is produced via adding flavoring additive into soybean material. The flavoring additive has added amount of 6-15 % soybean weight and is added in the milk making step during producing bean curd. Compared with available bean curd, the present invention has the advantages of various flavors and rich nutrients. 本发明涉及一种新口味及新营养功能豆腐，它是在以大豆为主要原料的豆腐中具有带味添加料，该带味添加料的份量为大豆的6～15％，在豆腐生产过程中的制浆工序中加入，与现有技术相比，具有口味多样、营养功能丰富的优点。