摘要
为提高大豆的利用率和改善豆腐的加工品质,采用原料冷冻、豆浆分步加热、高剪切均质、酶处理等技术手段,改进传统豆腐生产工艺,研究无渣豆腐加工过程中凝胶工艺。利用正交试验对凝固剂及助凝剂的用量进行研究,得到凝固过程中凝固剂和助凝剂的最佳使用量为:0.2%TG、0.35%GDL、0.3%NaCl,制得的无渣豆腐品质优良,与传统豆腐相比营养更为丰富,产率更高。
The process of non-residue tofu by frozen soybean,step heating the soybean milk,high-speed shearing homogeneity,enzyme treating etc to improve the Utilization of soybean and processing quality of tofu.The quantity of TG,GDL and NaCl were studied by orthogonal test.The optimal combination has been educed through the test data：0.2% TG、0.35%GDL、0.3%NaCl.The no-residue tofu made by this process has more nutrition and higher output ratio than traditional way.
出处
《食品与机械》
CSCD
北大核心
2010年第3期51-53,共3页
Food and Machinery
关键词
无渣豆腐
凝胶工艺
品质
non-residue tofu
gelation technics
quality
