传统风味豆丝工业化生产研究

A study on the Chinese traditional flavor dousi of industrialization-produced

利用自制的凯洁KJⅡ-型豆丝豆皮生产线,对传统风味豆丝进行工业化生产试验,以加入食品添加剂的方法对豆丝进行品质改良,确定传统风味豆丝工业化生产的工艺参数和生产配方。与传统手工制作比较,工业化生产的豆丝的最佳煮制时间缩短、煮制吸水率提高、碎条率、煮制干物质失落率降低。工业化生产的豆丝的品质明显优于传统手工制作的豆丝。

Self-making enginery-KAIJIE KJ-Ⅱ dousi production line was utilized to make a industrial production test of the traditional flavor Dousi, made a quality improvement of the traditional flavor Dousi in the method of join the food additive. Determine the industrialized production process parameters and production formula of the traditional flavor Dousi. With the traditional hand-made Dousi, the best cooking time was shortened, cooking water absorption was improved, the rate of broken and the rate of cooking dry matter loss was reduced in the industrialized production. The quality of the industrial production of Dousi obviously superior to the traditional hand-made Dousi.