| 摘要 |
A freeze-dryed soybean curd is prepd. by (a) soaking soybean in the water, pulverizing, heating and filtering to obtain the soybean milk, (b) adding isolated soy protein (ISP) into the soybean milk to Brix 8.5-13, (c) coagulating the soybean milk to obtain the soybean curd and mixing with 0.5-1.5 % dextrin, 1-3 % sorbitol, 0.1-1.0 % guar gum, 0.1-1.0 % starch, 0.01-0.5 % alginic acid and 2.0-5.0 % gluten, and (e) kneading the mixt, forming to soybean cure shape and freeze-drying to obtain the final product. The obtd. freeze-dryed soybean curd has a good taste and can be restored easily in hot water. |
