软包装汀州五香豆腐干制作工艺的优化

Processing Technological Optimization for Soft-packed Spiced Tingzhou Dried Bean Curd

针对汀州五香豆腐干生产工艺参数的不稳定性,采用正交试验和多目标灰色决策分析法对影响汀州五香豆腐干产率及品质的主要工艺条件进行了研究。结果显示:豆浆浓度为12%,豆浆的pH值为7.5,GDL添加量为0.25%,凝固温度为80℃,凝固时间为35 min,35 g.cm-2的强度压榨35 min,卤制时间为2.5 h,60℃烘烤3.5 h是最佳生产工艺条件。

Contraposing the instability of process technological parameter in Tingzhou dried bean curd processing, Orthogonal Test and gray situation decision on multiple aims was used to study the effect of main technological parameters on output ratio and quality. The result suggested that the optimal process conditions can be obtained as follows：soymilk concentration 12%, pH of soymilk 7.5, GDL addition 0.25%, 80℃, coagulation time 35 min, press 35 min at the strength of 35g·cm^-2, bittern time 2.5h,curing temperature 60 ℃ and curing time 3.5 h.