腐竹复合改良剂的研究

Study on compound improver of bean curd

以感官评价为指标,采用单因素试验和正交试验研究复合型的腐竹改良剂对腐竹品质的影响.结果表明:蒸馏单甘酯、多聚磷酸钠、D-异抗坏血酸钠3种添加剂对腐竹加工特性和品质有明显影响,当蒸馏单甘酯添加量质量分数为0.25%、多聚磷酸钠添加量质量分数为0.10%、D-异抗坏血酸钠添加量质量分数为0.02%时,腐竹的加工特性和品质明显提高.

In this paper,based on sensory evaluation indicators,using the single factor experiment and orthogonal experiment research of compound bean curd stick improver for bean curd stick quality.Results show that the influence of distilled monoglycerides polymers ascorbic acid sodium sodium phosphate D three kinds of additives on the bean curd stick had significant effect on the processing characteristics and quality,when distilled monoglycerides addition amount of 0.25%of sodium phosphate polymer addition amount of 0.10%D-different addition amount of 0.02%ascorbic acid sodium,the bean curd stick processing characteristics and quality improved obviously.