方便豆腐脑粉品质改善研究

Study on improvement of quality of instant jellied bean curd powder

针对方便豆腐脑粉所存在的溶解性、凝胶性、起泡性、热变性程度等问题,在大豆的煮制、调配及喷雾干燥前预处理的过程中通过添加保护剂和超声波处理等措施,改进了生产工艺,使产品在凝胶强度、持水性及感官上有了很大的提高,改善了产品的品质。

Instant jellied bean curd powder have some problems such as resolving, gel property,frothing and heat -denaturatization. Through ultrasonic and adding some protective agent during soybean steaming, blenging and pre-spray drying the production process was improved, and the gel property,water holding property and sensory were enhanced. So the quality of product was improved.