不同地域流派鹵豆腐食用品質(zhì)的對比評價

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摘 要：近年來，鹵豆腐因其營養(yǎng)美味的食用品質(zhì)受到消費者青睞。為評價不同地域流派鹵豆腐食用品質(zhì)，本研究對湘派、川派、徽派鹵豆腐的主要營養(yǎng)成分、感官評定等指標(biāo)進行測定。綜合分析認(rèn)為湘派鹵豆腐特有的加工工藝使其食用品質(zhì)具有一定優(yōu)勢。

關(guān)鍵詞：鹵豆腐；營養(yǎng)價值；豆制品；酸漿

Abstract： In recent years， marinated tofu is favored by consumers because of its nutritious and delicious food quality. In order to evaluate the edible quality of marinated tofu in different regional styles， the main nutritional components of marinated tofu in Xiang， Chuan and Hui styles were determined in this study. Comprehensive analysis shows that the special processing technology of Xiang-style marinated tofu makes its edible quality have certain advantages.

Keywords： marinated tofu; nutritional value; soybean products; fermented soybean whey

富含蛋白質(zhì)的休閑豆制品因十分貼切大眾需求而受到消費者的青睞。（剩余3468字）