Analysis and determination of carrot lactone bean curd nutritional value
As the carrot lactone bean curd, can develop and use better through 3,5 two nitro salicylic acid method, Kjeldahl method and experimental method of carrot in lactone tofu protein, fat, sugar, amino acids and other nutrient compositions were measured and analyzed, results showed that: compared with the pure lactone tofu, add the lactone tofu carrot in the future, the carbohydrates content increases obviously, but the content of protein and fat content and general lactone tofu in closer; amino acid and soy protein in the main amino acid ratio is consistent, the content of lysine, phenylalanine, threonine, leucine and other essential amino acids are higher.