Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 12 Issue 3
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- Pages.137-141
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- 1979
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
PROCESSING OF SOY CURD POWER WITH SOYBEAN AND KRILL
크릴을 이용한 순두부 분말 제조에 관한 연구
- HAN Bong-Ho (Dept. of Food Science and Technology, National Fisheries University) ;
- KIM Keun-Suk (Dept. of Food Science and Technology, National Fisheries University) ;
- CHO Duck-Jae (Dept. of Food Science and Technology, National Fisheries University)
- Published : 1979.09.01
Abstract
A study on the processing of soy curd powder with soybean milk and kril autolasate has been carried out to prolong tile self life and to improve the taste and colour of soy curd. The soy curd was manufactured by coagulation of the soybean milk prepared from soybean through a series of processes of soaking, grinding, heating at
두부가공조건 및 순두부용 분말의 제조에 관하여 실험하여 다음과 같은 결과를 얻었다. 원료대두이 수침시간으로는 10시간이 적당하였다. 두유의 응고온도로는
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