| 摘要 |
PURPOSE:To prepare bean curd free from the soybean smell and the acid taste and smell originated from the coagulant, and having excellent taste and flavor, by adding autodigested yeast to soya milk before coagulation. CONSTITUTION:100pts.wt. of soya milk prepared by grinding soaked soybeans, is mixed with 0.05-1.5wt%, preferably 0.1-0.8wt% (dry basis) autodigested yeast, and the mixture is thermally coagulated in the presence of a coagulant. |
