摘要
秋冬季豆腐柴落叶之前,以重庆市涪陵区义和镇豆腐柴试验基地的豆腐柴鲜叶为原料,通过单因素试验和正交试验,研究秋季豆腐柴鲜叶豆腐制作工艺。结果表明:秋季采摘的豆腐柴鲜叶豆腐加工工艺条件为90℃~100℃温度漂烫1 min,料液比1∶3(g/mL)、MgCO30.04%,pH 5,在此条件下,豆腐柴鲜叶豆腐容易凝固,渗出液少,硬度适中,颜色翠绿,成型好。
In autumn and winter before the defoliation of tofu wood,the factors of production process of tofu wood fresh leaf bean curd were studied by means of single factor test and orthogonal test. The results showed that the processing conditions of tofu wood fresh leaf tofu picked in autumn were 1 min at a temperature of 90 ℃to 100 ℃,the material water ratio was 1 ∶ 3(g/mL),MgCO30.04 %,and pH 5,under these conditions,tofu wood fresh leaf tofu was easy to solidify,less exudate,moderate hardness,green color,good molding.
作者
徐安书
刘健
XU An-shu;LIU Jian(Chongqing Industry&Trade Polytechnic,Chongqing 408000,China;People's Government of Yihe Town,Fuling District,Chongqing City,Chongqing 408000,China)
出处
《食品研究与开发》
CAS
北大核心
2019年第23期133-137,共5页
Food Research and Development
基金
重庆市科技计划项目(cstc2018jscx-msybX0238)
重庆工贸职业技术学院2018年院级科研项目(ZR201803)
关键词
秋季
豆腐柴
豆腐
工艺
条件
研究
autumn
tofu wood
tofu
process
conditions
study
