摘要
在传统干豆腐制作工艺基础上,对高弹性干豆腐生产工艺进行了研究。以新鲜大豆为主要原料,在单因素实验基础上,通过响应曲面分析法对高弹性干豆腐生产工艺进行优化,确定最优工艺条件为:微射流均质压力120MPa,蒸汽煮浆压力0.25MPa,蒸汽煮浆温度110℃。在最优工艺条件下,可制得弹性高、品质及感官好的干豆腐。
Based on the traditional production process of dried tofu, production process of high elastic dried tofu was studied. Using fresh soybean as raw materials,on the basis of single factor experiment,technological parameters of high elastic dried tofu were determined by response surface methodology to optimize production process as follows ：micro fluidic homogeneous pressure 120MPa,steam cooking pressure 0.25MPa, steam cooking temperature 110℃. Under the optimal process conditions,a kind of high elastic dried tofu with high quality and good sensory organ could be achieved.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第24期274-278,共5页
Science and Technology of Food Industry
基金
黑龙江省应用技术研究与开发计划项目(GC13B211)
关键词
高弹性
干豆腐
微射流均质
蒸汽煮浆
high elasticity
dried tofu
micro fluidic homogeneous
steam cooking
