江西农业学报Issue(3)：85-89,100,6.
用响应曲面法优化发酵黄浆水制备豆腐凝固剂的工艺
Optimization of Technologies for Preparation of Tofu Coagulator with Fermented Tofu Whey by Using Response Surface Method
摘要
Abstract
On the basis of single-factor experiments , the response surface method was used to optimize the technologies for the preparation of tofu coagulator with tofu whey which was fermented by lactobacillus .The results showed that tofu whey plus cow's milk (1∶4 in volume) had better domestic effect on lactobacillus , and this mixture was suitable to be used as leavening agent .The optimum technological parameters for the preparation of tofu coagulator were obtained as follows :inoculums size of leavening agent 17.5%, fermentation time 16 h, additive amount of lactose 9%.The prepared tofu with the coagulator made by this technology had fine and smooth texture and the best hardness and elasticity , and it had a light fragrance .关键词
响应曲面法/乳酸菌/发酵/黄浆水/豆腐凝固剂Key words
Response surface method/Lactobacillus/Fermentation/Tofu whey/Tofu coagulator分类
农业科技引用本文复制引用
乔明武,田洁,赵秋艳,宋莲军..用响应曲面法优化发酵黄浆水制备豆腐凝固剂的工艺[J].江西农业学报,2014,(3):85-89,100,6.基金项目
河南省科技攻关项目（092102210174）。 （）
