摘要
本论文主要优化了豆花的制作工艺,探讨了大豆浸泡时间、打浆加水量、点浆温度和点卤量等工艺条件对豆花质量的影响,得到制得口感佳、质量稳定的豆花最佳的条件:以浸泡7h,加入豆与水1:5的比例,内酯加入量为豆比内酯50:1,点浆温度为80℃条件制得的豆花质感最好。
The workmanships and method of Tofu pudding was optimized in his thesis.The factors including the soaking time,the amount of the water added,the temperature and the amount of lactone when grinding beans and so on had been studied.The best conditions obtained good taste,quality and stability of tofu pudding were that the soaking time was 7 hours;the ratio of bean to water was 1：5;the amount of adding lactone was bean-lactone ratios of 50： 1 and the point pulp temperature was 80℃.
出处
《食品与发酵科技》
CAS
2011年第5期62-64,共3页
Food and Fermentation Science & Technology
基金
四川省自贡市科技局2008年课题"利用超微粉技术生产方便速食豆花粉的研究"的一部分
关键词
豆花
加工
工艺条件
Tofu pudding
Process
Technological conditions
