嫩豆腐工艺标准化研究

Standardization of Soft Tofu Process

为了提高和稳定产品质量,在传统生产工艺基础上,对嫩豆腐的工艺参数进行了标准化。通过单因素和正交试验,得出的嫩豆腐加工工艺标准化主要参数:豆浆浓度12°,凝固剂石膏与内酯的配比为3.5 g+1.75 g,煮浆温度95℃,点浆温度85℃,煮浆时间15 min。

To improve and stabilize the quality of soft tofu, we studied on the standardization of the technological parameter of soft tofu based on traditional process. The standardization parameters were obtained by single factor and orthogonal experiments which were as follows the concentration of soybean milk was 12°, the ratio of coagulants gypsum and lactone was 3.5 g ＋ 1.75 g, the temperature of boiling syrup was 95℃, the temperature of pulp-point was 85℃ and the time of boiling was 15 min.