| 摘要: |
| 综述国内外有关大豆原料对豆腐得率和质构影响的研究。大豆品种对豆腐得率和质构有重要影响；大豆中的植酸含量直接影响大豆蛋白的凝固；豆腐得率和质构不但与大豆中的蛋白质含量有关，而且与蛋白质的化学组成有关。大豆原料与豆腐得率和质构的关系相当复杂。 |
| 关键词: 大豆,豆腐得率,豆腐质构 |
| DOI： |
| 修订日期：1999-03-11 |
| 基金项目: |
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| Effects of Soybean on Yield and Texture of Tofu |
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| Abstract: |
| Effects of Soybean on the yield and texture of Tofu are reviewed. The variety of soybean plays an important role in the yield and texture of tofu. The coagulation of soy protein was in fluenced by the content of phytic acid in soybean. Not only the content of protein in soybean but also the constitute of soy protein has effect on the yield and texture of tofu. The relation between soybean and the yield and texture of tofu is relatively complex. |
| Key words: soybean,tofu yield,tofu texture |
