英语翻译豆腐绿色健康食品,其营养价值高,有高蛋白,低脂肪.因此由降血压,降血脂,降胆固醇的功效.而今,为了丰富豆腐的种类
英语翻译
豆腐绿色健康食品,其营养价值高,有高蛋白,低脂肪.因此由降血压,降血脂,降胆固醇的功效.
而今,为了丰富豆腐的种类及色泽,向豆腐中加入风味物质以提高豆腐的口感或者像豆腐中加入天然色素,从而改变豆腐的色泽,让消费者产生视觉美!而且风味物质的好坏决定了人们的食欲,即决定了人们对食品的喜欢与否,从而影响了人们对这种食品的消化.
本文主要研究豆腐中加入烘烤过的花生、生花生、玉米粉以及天然色素密蒙花后豆腐的感官品质的变化.而豆腐感官评价主要从以下方面评价：凝固效果、色泽、组织结构（弹性、水分含量,光滑度、）口感、气味等方面.
（1）在花生豆腐中,不管是生花生,还是烘烤过的花生,当大豆与花生的质量比为4：1的时,当花生与大豆的质量比为1:4时,其感官品质最好.
（2）玉米石膏豆腐无法制作,玉米内酯豆腐制作中,当大豆与玉米粉的质量比为3:1时,豆腐的品质总体上不错,但其口感有粘性、而且豆腐有酸味.因此不把玉米粉作为风味物质添加到豆腐的制作过程中.
（3）不能用密蒙花为色素来改变豆腐的色泽.
豆腐绿色健康食品,其营养价值高,有高蛋白,低脂肪.因此由降血压,降血脂,降胆固醇的功效.
而今,为了丰富豆腐的种类及色泽,向豆腐中加入风味物质以提高豆腐的口感或者像豆腐中加入天然色素,从而改变豆腐的色泽,让消费者产生视觉美!而且风味物质的好坏决定了人们的食欲,即决定了人们对食品的喜欢与否,从而影响了人们对这种食品的消化.
本文主要研究豆腐中加入烘烤过的花生、生花生、玉米粉以及天然色素密蒙花后豆腐的感官品质的变化.而豆腐感官评价主要从以下方面评价：凝固效果、色泽、组织结构（弹性、水分含量,光滑度、）口感、气味等方面.
（1）在花生豆腐中,不管是生花生,还是烘烤过的花生,当大豆与花生的质量比为4：1的时,当花生与大豆的质量比为1:4时,其感官品质最好.
（2）玉米石膏豆腐无法制作,玉米内酯豆腐制作中,当大豆与玉米粉的质量比为3:1时,豆腐的品质总体上不错,但其口感有粘性、而且豆腐有酸味.因此不把玉米粉作为风味物质添加到豆腐的制作过程中.
（3）不能用密蒙花为色素来改变豆腐的色泽.
赞 han99913 幼苗
共回答了16个问题采纳率：81.3% 举报
Bean green health food,its nutrition value is high,have high protein,low fat.Therefore,by reducing blood pressure,blood lipid,cholesterol lowering effect.
Now,in order to enrich the variety and color of tofu,tofu is added to improve the flavor substances like tofu tofu taste or join the natural pigment,thereby changing the colour bean curd,let consumer produce visual beauty!But the flavor substance determines the appetite of people,had decided that people on food like it or not,thus affecting the digestion of food.
This paper mainly studies add roasted peanut tofu,peanut,corn powder and natural pigment of Buddleja officinalis tofu sensory quality change.But the bean curd sensory evaluation mainly from the following aspects:evaluation of solidification effect,color,structure ( elasticity,moisture content,smooth taste,smell,etc ).
(1) in peanut tofu,whether raw peanuts,or roasted peanut,soybean and peanut when the mass ratio is 4:1,when the peanut and soybean quality ratio of 1:4,the sensory quality of the best.
(2) corn plaster tofu cannot produce lactone bean curd production,corn,soybean and maize meal when the mass ratio of 3:1,tofu quality on the whole is good,but the taste is viscous,and bean curd has a sour taste.So don't corn powder as the flavor substances added to bean curd production process.
(3) cannot be used for pigment of Buddleja officinalis to change the color bean curd.
Now,in order to enrich the variety and color of tofu,tofu is added to improve the flavor substances like tofu tofu taste or join the natural pigment,thereby changing the colour bean curd,let consumer produce visual beauty!But the flavor substance determines the appetite of people,had decided that people on food like it or not,thus affecting the digestion of food.
This paper mainly studies add roasted peanut tofu,peanut,corn powder and natural pigment of Buddleja officinalis tofu sensory quality change.But the bean curd sensory evaluation mainly from the following aspects:evaluation of solidification effect,color,structure ( elasticity,moisture content,smooth taste,smell,etc ).
(1) in peanut tofu,whether raw peanuts,or roasted peanut,soybean and peanut when the mass ratio is 4:1,when the peanut and soybean quality ratio of 1:4,the sensory quality of the best.
(2) corn plaster tofu cannot produce lactone bean curd production,corn,soybean and maize meal when the mass ratio of 3:1,tofu quality on the whole is good,but the taste is viscous,and bean curd has a sour taste.So don't corn powder as the flavor substances added to bean curd production process.
(3) cannot be used for pigment of Buddleja officinalis to change the color bean curd.
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