食品科学2012，Vol.33Issue(24)：160-164,5.
加工条件对全豆腐乳白坯品质的影响
Effect of Process Condition on the Quality of White Whole-Soybean Sufu Pehtze
冉春霞 1阚建全1
作者信息
- 1. 西南大学食品科学学院，重庆市农产品加工及贮藏重点实验室，重庆 400715
- 折叠
摘要
Abstract
In this study, we systematically investigated the effects of soybean slurry particle size, coagulant type and amount and coagulation conditions on the gel strength, hardness and springiness of white whole-soybean sufu pehtze. The best particle size was obtained through grinding whole soybeans using a coloid mil for three times. A mixture of brine and gypsum at a ratio of 5:5 was the best coagulant. The optimal coagulation conditions were established as follows: heating temperature 80 ℃, coagulant dosage 3.0% (on a dry soybean weight basis), and soluble solid content in soybean slurry 12%. Under these conditions, the sufu pehtze obtained had similar quality as traditional sufu pehtze.关键词
全豆腐乳白坯/加工条件优化/凝胶强度/硬度/弹性Key words
white whole-soybean sufu pehtze/process condition optimization/gel strength/hardness/springiness分类
轻工纺织引用本文复制引用
冉春霞,阚建全..加工条件对全豆腐乳白坯品质的影响[J].食品科学,2012,33(24):160-164,5.
