摘要
为延长保质期和增加产量,通过接种毛霉制备毛豆腐,以凝胶性为评价指标,采用单因素试验的方法,研究普洱茶毛豆腐的最佳生产工艺。试验结果表明:在卤水7.5 m L、普洱茶浓缩物0.15 g、豆液比1︰8的条件下,毛豆腐的凝胶性最好。
In order to prolong the shelf life and increase the yield, gel property taken as the evaluation index, the single-factor test method was adopted, the optimal production process of hairy tofu of Pu ＇er tea was studied by inoculation of mucor to prepare hairy tofu.The results showed that the gelatin property of hairy tofu was the best under the condition of 7.5 m L brine, 0.15 g puer concentration and 1︰8 bean liquor ratio.
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1期64-65,68,共3页
Agricultural Science & Technology and Equipment
关键词
毛豆腐
普洱茶
单因素试验
凝胶性
工艺
hairy tofu
Pu＇er tea
single factor experiment
gel property
technology
