| 摘要 |
A method of manufacturing functional bean curd(dubu, tofu) by mixing soybean milk, black rice extract and a coagulant is provided to the functional bean curd rich in nutrients and having antimicrobial function and antioxidant function of black rice and a chewy texture. Soybeans are soaked in water for 8 to 12hr, ground with water and filtered to obtain soybean milk. Then, 90% by weight of soybean milk is mixed with 10% by weight of black rice extract, heated at 100 to 105deg.C, added with a coagulant and formed. The black rice extract is the ethanol extract or water extract of black rice. |
