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早在公元前二世纪汉代淮南王刘安就发明了豆腐,至今已有2000多年历史。豆腐的制作方法是:黄豆加水发胀,磨浆去渣,煮熟后加入盐卤或石膏,使豆浆中的蛋白质凝固,再放入框中压出过剩水分,豆腐即成。豆腐中除含有大量水分外,主要的成分是蛋白质和异黄酮,还含有丰富的矿物质和维生素
As early as the second century BC Huainan Wang Liu invented the tofu, so far has more than 2,000 years of history. Tofu production methods are: soybean water swell, refining to the residue, add salt brine or gypsum cooked so that milk protein coagulation, and then into the box out of excess water, tofu Serve. In addition to tofu contains a lot of water, the main ingredient is protein and isoflavones, but also rich in minerals and vitamins