| 鸡蛋豆腐和牛奶豆腐的研制及营养评价 |
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| 引用本文： | 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. |
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| 作者姓名： | 许喜林 郭祀远 李琳 高建华 蔡妙颜 |
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| 作者单位： | 华南理工大学,食品与生物工程学院,广东,广州,510640 |
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| 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．
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| 关 键 词： | 鸡蛋豆腐 牛奶豆腐 营养评价 含硫氨基酸 消化率 |
Preparation and Nutritional Evaluation of Egg-tofu and Milk-tofu |
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| Abstract.Preparation and Nutritional Evaluation of Egg-tofu and Milk-tofu[J].Journal of South China University of Technology(Natural Science Edition),2003,31(5):59-61. |
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| Authors: | Abstract |
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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 increases 20%～30% and the nutritional value of new tofu products is improved. |
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| Keywords: | egg tofu milk tofu nutritional evaluation |
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