摘要
研究了豆浆加热温度与所生成的豆腐脑品质,即感官质量、凝胶强度、豆浆中游离巯基含量之间的相关性,并用最小二乘法建立了回归方程。从分析结果看,当加热温度为75℃时,制作的豆腐脑品质最好。
The relations between heating temperature of soya-bean milk and its quality, i.e. sensory organ quality,gel intensity,density of hydrosulfuryl in soya-bean milk are tested. The regression equation is established by least square method. The result shows that the best quality can be gotten when the heating temperature is 75℃.
出处
《食品工业科技》
CAS
CSCD
北大核心
2004年第2期68-70,共3页
Science and Technology of Food Industry
