摘要
以寻求制作豆腐的最佳工艺为目的,以浸泡时间(h)、浸泡温度(℃)、料水比为影响因素,以凝胶强度、失水率、感官为考察指标,进行单因素实验和正交实验。研究结果表明,在浸泡温度为22℃,时间为12h,料水比为1∶12时,豆腐凝胶强度最大,失水率小,色泽洁白,光滑细腻,有弹性,品质最好。
The effects of soaking time（h）,temperature（℃）and ratio of soybean and water on tofu quality were studied. The result indicated that when the soaked temperature was 22℃,the time was 12h,ratio of soybean to water was 1∶12, the gelatin intensity of the bean curd was biggest,the dehydration rate was smallest. And then it looked smooth,exquisite and elasticity,the quality was best.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第7期275-277,共3页
Science and Technology of Food Industry
关键词
豆腐品质
浸泡时间
浸泡温度
凝胶强度
失水率
tofu quality
soaking time
soaking temperature
gelatin strength
dehydration rate
