食品与机械2017，Vol.33Issue(1)：182-187,192,7.DOI:10.13652/j.issn.1003-5788.2017.01.041
豆清发酵液点浆工艺研究
Study on technology of coagulated by fermented soybean processing waste water
摘要
Abstract
Fermented soybean processing waste water was used as coagulant to produce tofu.On the basis of single factor experiments, the total acid of fermented soybean processing waste water, amount of fermented soybean processing waste water and the temperature of pointing soybean milk were main factors, taking the sensory evaluation score and springiness, and the coagulation conditions were optimized through response surface methodology.Results showed that the optimum coagulation parameters were as follows: the total acid of fermented soybean processing waste water 5.3 g/kg, the amount of fermented soybean processing waste water 29% and the temperature of pointing soymilk 76 ℃.Under these conditions,sensory evaluation score of tofu arrived at 76.20±0.36, springiness arrived at 0.95±0.01.关键词
豆腐/豆清发酵液/点浆Key words
tofu/fermented soybean processing waste water/coagulation引用本文复制引用
谢灵来,赵良忠,尹乐斌,陈楚奇,周娟,朱丹..豆清发酵液点浆工艺研究[J].食品与机械,2017,33(1):182-187,192,7.基金项目
邵阳学院研究生科研创新项目(编号:CX2015SY004) （编号:CX2015SY004）
湖南省教育厅青年项目(编号:13B110) （编号:13B110）
豆制品加工技术湖南省应用基础研究基地项目(编号:2013TP4067) （编号:2013TP4067）
湖南省果蔬清洁加工工程技术研究中心项目(编号:2015TP2022) （编号:2015TP2022）
