不同地域流派卤豆腐食用品质的对比评价

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摘 要：近年来，卤豆腐因其营养美味的食用品质受到消费者青睐。为评价不同地域流派卤豆腐食用品质，本研究对湘派、川派、徽派卤豆腐的主要营养成分、感官评定等指标进行测定。综合分析认为湘派卤豆腐特有的加工工艺使其食用品质具有一定优势。

关键词：卤豆腐；营养价值；豆制品；酸浆

Abstract： In recent years， marinated tofu is favored by consumers because of its nutritious and delicious food quality. In order to evaluate the edible quality of marinated tofu in different regional styles， the main nutritional components of marinated tofu in Xiang， Chuan and Hui styles were determined in this study. Comprehensive analysis shows that the special processing technology of Xiang-style marinated tofu makes its edible quality have certain advantages.

Keywords： marinated tofu; nutritional value; soybean products; fermented soybean whey

富含蛋白质的休闲豆制品因十分贴切大众需求而受到消费者的青睐。（剩余3468字）