论文部分内容阅读
用凯氏定氮法、索氏抽提法和紫外分光光度法分别测定了豆浆、豆腐皮、豆腐和豆腐干等非发酵大豆制品中蛋白质、脂肪和大豆异黄酮等营养成分的含量。分析结果为豆制品加工工艺的改进及开发利用废弃的黄浆水残液,提供了有价值的依据。
Kjeldahl method, Soxhlet extraction and UV spectrophotometry were used to determine the contents of protein, fat and soy isoflavones in soy milk, tofu skin, tofu and tofu, respectively. The analysis results provide valuable evidences for the improvement of soybean processing technology and the development and utilization of discarded yellow slurry residue.