| 豆腐生产研究进展 |
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| 引用本文： | 田其英,华欲飞.豆腐生产研究进展[J].粮食与油脂,2007(9):7-10. |
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| 作者姓名： | 田其英 华欲飞 |
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| 作者单位： | 江南大学食品学院,江苏无锡,214122 |
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| 摘 要： | 豆腐因其丰富营养和保健功能,深受人们喜爱。该文从生产条件、凝固剂和外加成分三个方面,综述国内外改善豆腐品质和提高其经济价值研究现状,旨在为提高豆腐生产提供理论依据,并对今后豆腐工业研究方向进行展望。
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| 关 键 词： | 豆腐 大豆 大豆蛋白 |
| 文章编号： | 1008-9578（2007）09-0007-04 |
| 修稿时间： | 2007-08-10 |
Research advance of tofu manufacture |
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| TIAN Qi-ying,HUA Yu-fei.Research advance of tofu manufacture[J].Cereals & Oils,2007(9):7-10. |
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| Authors: | TIAN Qi-ying HUA Yu-fei |
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| Affiliation: | School of Food Science and Technology, Jiangnan University, Jiangsu Wuxi 214122, China |
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| Abstract: | Tofu is most welcome among people because its abundant nutrition and healthy function. The quality and economic value of tofu are affected by many factors, such as the processing condition, coagulant and additive component, which are reviewed in this paper. In order to provide the theory for improving production oftofu, the trend of processing research oftofu manufacture is reviewed. |
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| Keywords: | tofu soybean soybean protein |
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