摘要
以大豆为原料,采用直接接种法培养毛豆腐。利用单因素试验和正交试验探讨豆水比、卤水添加量、普洱茶浓缩液添加量,对毛豆腐抗氧化性的影响。试验结果表明:在卤水8 m L、普洱茶0.15 g、豆水比1∶8的条件下,毛豆腐的抗氧化效果最佳。
Hairy tofu was cultured from soybean by direct inoculation.The effects of soybean water ratio, brine addition and concentration of Pu ＇er tea on antioxidant activity of hairy tofu was discussed by single factor test and orthogonal test. The test results showed that under the conditions of 8 m L brine, 0.15 g Pu ＇er tea, and 1∶8 ratio of bean water, the antioxidant effect of hairy tofu was the best.
作者
叶春苗
YE Chunmiao(Liaoyang Vocational College of Technology-,Liaoyang Liaoning 111000,China)
出处
《农业科技与装备》
2018年第3期47-49,共3页
Agricultural Science & Technology and Equipment
关键词
普洱茶
毛豆腐
单因素试验
正交试验
抗氧化性
pu ＇er tea
tofu
single factor test
orthogonal test
the oxidation resistance
