译 名：
Study on production technology of colored celery juice-bearing bean curd
作 者：
HOU Li-xia,BAI Lei(School of Food Science,Henan University of Technology,Zhengzhou 450052,China)
关键词：
colored bean curd;celery;coagulant
摘 要：
Using peanuts and soybeans as raw materials,calcium sulfate as the coagulant,the optimal preparing parameters of colored celery juice-bearing bean curd were studied through the single-factor trials and the orthogonal design.The results indicated the optimal preparing parameters were as follows:the amount of celery juice was 58mL,the pH of celery juice was 6.5,the amount of coagulant was 0.26%,and coagulation temperature was 80℃.The product had the highest hardness(458.0N),the bright color(Y6.6B2.4),and had the flavor of both the soybean and the celery.
