摘要
冻豆腐具有特殊的口感和丰富的营养,深受消费者的喜爱。本文主要研究了冷冻工艺对豆腐品质的影响,并对其进行优化,最后得出的最佳工艺条件为:–0℃下冷冻3.5 h,–3℃下熟化21 d。
Frozen tofu was deeply loved by consumers because of its special taste and rich nutrients provided. In this paper,the research has been focused on the freezing technology which influence on the quality of tofu and carries on the optimization. The conditions for optimal freezing processes were obtained：under–10℃,freezing for 3 h;and then maturing in–3℃for 21 days.
出处
《粮食与油脂》
北大核心
2014年第11期48-51,共4页
Cereals & Oils
基金
河南省高校科技创新团队支持计划(13IRTSTHN028)
河南省高校科技创新团队支持计划(13IRTSTHN028)
关键词
冻豆腐
冷冻工艺
frozen tofu
freezing technology
