Study on the embedment of salt—coagulants of instant soybean curd;
即食豆腐脑中盐类凝固剂包埋的研究
The process of instant soybean curd was studied in this paper.
但传统工艺制作的豆腐脑难以满足快捷方便、卫生的生活要求,并难以实现工业化;迫切需要一种食用方便卫生,便于贮藏运输,并适于大规模工业化生产的新型豆腐脑制品——即食豆腐脑。
Study on the Technics of Instant Soybean Curd Powder;
方便豆腐脑粉加工技术的研究
Effects of SPI on the quality and yield of tofu;
大豆分离蛋白的添加对豆腐品质和得率的影响
Effect of protein,11S and 7S components content on tofu yield and quality;
大豆蛋白质及其组分含量对豆腐产量和品质的影响
Study on Gel Characteristic of LAB-contained Tofu Made in Whole Cotyledon;
全子叶生物活性豆腐凝胶特性的研究
Determine the distribution characteristics in the bean curd production from different selenium content soybean, to research the Feasibility for the production of a selenium enriched legumelin lactobacillus beverage by using lactic acid in yellow slurry water.
目的:确定以不同含硒量的大豆为原料生产豆腐过程中硒分布特性;研究利用黄浆水乳酸发酵法生产富硒豆清蛋白酸菌乳饮料的可行性。
To determine the selenium distributed characteristic in bean curd production process by soybean as the material,the content of selenium in products from this prosess was determined and studied.
为确定以不同硒含量的大豆为原料生产豆腐过程中硒分布特性,用石墨炉原子吸收分光光度法对该过程中各种产物的硒含量进行了分析研究。
Zero-order controlled-release tablets of helicid fabricated by three dimensional printing technology;
三维打印技术制备豆腐果苷零级控释片研究
Studies on antidepressant activity of helicid;
豆腐果苷抗抑郁作用研究
Neurobehavioral effects of helicid on Wistar rat s offspring;
母鼠妊娠期服用豆腐果苷对仔代的神经行为效应
The measurment of total acid,protein and moisture content in bean-curd cakes,with fourier transform near-infrared spectroscopy(FT-NIRS) was studied.
应用傅立叶变换近红外光谱技术,以豆腐干为材料建立豆腐干中总酸、蛋白质和水分含量分析模型。
