The method of tofu with lipoic tense tyrosinase inactive way of a non-heat method

摘要

The present invention by replacing the heated fermentation process of milk to remove the beans distinctive fishy taste in the manufacturing process of the head relates to a method for producing an excellent head and at the same time the nutritional value excellent also taste and storability in unheated way nutrients in addition to minimizing the thermal destruction by improving the nutritional value of tofu, but relates to a manufacturing method that can improve the productivity and reduced energy use.; Head manufactured using the method proposed by the present invention represents a functional Chengdu superior results, such as flavors, as well as to excellent storability as compared to the head according to the general preparation method. In addition, the present invention as well as the thermal loss of nutrients beans because the relief effect and reduced use of energy is useful inventions in the development of food industry, which contribute to the health of tofu manufacturers' incomes and people.