| 摘要 |
PURPOSE:Soy milk is combined with starch, soybean protein and casein, made into TOFU and freeze-dried to produce dried TOFU, which is readily resotrable with cold or hot water, with white color and fine and smooth texture. CONSTITUTION:1pt.wt. of soy milk and/or a powder of soybean protein (calculated as pure protein) is homogenized uniformly together with 0.1-1.5pts.wt. of a starch such as wheat starch, corn starch, processed starch or starch hydrolyzate, 0-0.5pt.wt. of soybean protein such as separated soybean protein or extracted soybean protein and 0.05-0.5pt.wt. of casein or its salt. Then, a coagulant is added to the mixture to form TOFU and the product is subjected to freeze drying at -80--10 deg.C. |
