干豆腐制作工艺量化控制研究

Study on Quantification Control of Production Process of Dried Tofu

采用传统干豆腐制作工艺,研究水、胡萝卜、卤水添加量及点脑温度对胡萝卜干豆腐品质的影响。结果表明,以1kg大豆为原料制作干豆腐,在点脑温度85℃、卤水(浓度200g/L)添加量60ml、胡萝卜添加量0.6kg条件下,可制作出品质、色泽俱佳的胡萝卜干豆腐。

The effects of addition amounts of water, carrot and marinated additive as well as formation temperature on the quality of dried carrot-mixed tofu by the traditional production process were studied. Under the conditions of formation temperature 85℃ , volume of 200 g/L marinated additive 60 ml and addition amount of carrot 0.6 kg/kg soybean, the dried carrot-mixed tofu with high quality, excellent colour and luster is obtained.