江西农业学报2012，Vol.24Issue(6)：159-161,3.
腐竹揭皮工艺的优化
Optimization of Membrane - picking Technology for Bean Curd Stick
谢向机1
作者信息
- 1. 福建省三明市产品质量监督检验所,福建三明365000
- 折叠
摘要
Abstract
The effects of several kinds of food additives (sodium trimetaphosphate, transglutaminase and sodium alginate) on the production rate of bean curd stick were studied, and the orthogonal test was conducted based on single - factor test. The results showed that the optimized membrane - picking technology for bean curd slick was adding 0.20% sodium trimetaphosphate, 400 U/kg transglu-taminase and 0.30% sodium alginate: under these conditions, the production rate of bean curd stick could reach 62.2%.关键词
腐竹/揭皮/优化/工艺/食品添加剂Key words
Bean curd stick/ Picking membrane/ Optimization/ Technology/ Food additives分类
轻工纺织引用本文复制引用
谢向机..腐竹揭皮工艺的优化[J].江西农业学报,2012,24(6):159-161,3.
