| 北豆腐加工中浸泡与磨浆工艺的优化 |
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| 引用本文： | 乔明武,田洁,宋莲军.北豆腐加工中浸泡与磨浆工艺的优化[J].中州大学学报,2013(4):110-113. |
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| 作者姓名： | 乔明武 田洁 宋莲军 |
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| 作者单位： | [1]河南农业大学,郑州450002 [2]河南农业职业学院,郑州451450 |
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| 基金项目： | 河南省教育厅项目（13B550053） |
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| 摘 要： | 以浸泡温度、浸泡时间、pH和磨浆时料水比、水温等为影响因素,以感官评分、得率和保水性为指标,通过单因素实验和正交实验,确定北豆腐加工中最佳浸泡和磨浆工艺。结果表明,在水温为20℃、pH为7.5的条件下浸泡12h,磨浆料水比为1∶8、磨浆水温控制在40℃时所得北豆腐色泽均一,断面光滑、细腻,弹性好,豆香味浓郁,保水性和得率也最优。
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| 关 键 词： | 北豆腐 浸泡 磨浆 优化 |
Optimizing of Soaking and Beating Conditions on the North-tofu Processed |
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| Institution: | QIAO Ming - wu1,TIAN Jie2,SONG Lian - jun1 ( 1. College of food Science and technology,Henan Agricultural University,Zhengzhou 450002,China; 2. Henan Vocational College of Agriculture,Zhengzhou 451450,China) |
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| Abstract: | The effects of soaking temperature,time,pH and beating ratio of soybean and water,water temperature on north-tofu quality were studied. The result showed the best quality of the north-tofu could be acquired under the following conditions： the soaked temperature was 20 ℃ ,the time was 12 h,the pH of soaking water was 7. 5 and ratio of soybean and water was 1∶ 8,water temperature was 40 ℃ ,then it looked pure color,smooth,exquisite,elasticity and sweet smell,the water holding capacity and yield was best. |
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| Keywords: | North - tofu soaking process beating process optimizing |
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