干豆腐制作工艺量化控制研究

食品科学 ›› 2008, Vol. 29 ›› Issue (9): 690-692.

干豆腐制作工艺量化控制研究

赵丽红, 毕海燕, 马勇

渤海大学生物与食品科学学院；

出版日期:2008-09-15 发布日期:2011-12-08

Study on Quantification Control of Production Process of Dried Tofu

ZHAO Li-Hong, BI Hai-Yan, MA Yong

College of Biotechnology and Food Science,Bohai University,Jinzhou 121000,China

Online:2008-09-15 Published:2011-12-08

摘要/Abstract

摘要： 采用传统干豆腐制作工艺,研究水、胡萝卜、卤水添加量及点脑温度对胡萝卜干豆腐品质的影响。结果表明,以1kg大豆为原料制作干豆腐,在点脑温度85℃、卤水(浓度200g/L)添加量60ml、胡萝卜添加量0.6kg条件下,可制作出品质、色泽俱佳的胡萝卜干豆腐。

关键词: 干豆腐, 工艺量化

Abstract: The effects of addition amounts of water, carrot and marinated additive as well as formation temperature on the quality of dried carrot-mixed tofu by the traditional production process were studied. Under the conditions of formation temperature 85℃, volume of 200 g/L marinated additive 60 ml and addition amount of carrot 0.6 kg/ kg soybean, the dried carrot-mixed tofu with high quality, excellent colour and luster is obtained.

Key words: dried tofu, production process quantification

赵丽红, 毕海燕, 马勇. 干豆腐制作工艺量化控制研究[J]. 食品科学, 2008, 29(9): 690-692.

ZHAO Li-Hong, BI Hai-Yan, MA Yong. Study on Quantification Control of Production Process of Dried Tofu[J]. FOOD SCIENCE, 2008, 29(9): 690-692.