食醋制作豆腐生产工艺技术研究

Study on Processing Technology of Tofu By Edible-vinegar

本文对具有保健功能的食醋代替石膏、卤水、葡萄糖-δ- 内脂作为豆腐制作中的凝固剂进行了研究,并通过正交实验确定了 最佳工艺条件。

In this paper,solidification of tofu with healthy edible-vinegar in place of gypsum,brine,glucose-δ-interior fat was studied,and the best process conditions were obtained with experiment.