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Procedure and equipments for ginger extract soft beancurd
Author(s): 
Pages: 4-8
Year: Issue:  1
Journal: JOURNAL OF JILIN GRAIN COLLEGE

Keyword:  大豆豆浆姜汁水豆腐;
Abstract: 对姜汁水豆腐生产的工艺参数选型设计进行了探讨.结果表明:豆乳的煮浆时间为10~15min,温度为80~90℃,pH4.2~4.5,CaSO2=3:1为凝固剂,加入姜汁制成的姜汁水豆腐效果最佳.利用该工艺生产出的产品色、香、味俱佳,且姜汁具有辛辣味和健胃益脾功能,在豆制品家族中又增添了一枝新秀.
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