| 腐竹揭皮工艺的优化 |
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| 引用本文： | 谢向机.腐竹揭皮工艺的优化[J].江西农业学报,2012,24(6):159-161. |
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| 作者姓名： | 谢向机 |
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| 作者单位： | 福建省三明市产品质量监督检验所,福建三明,365000 |
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| 摘 要： | 研究了三偏磷酸钠、谷氨酰胺转胺酶、海藻酸钠食品添加剂对腐竹出品率的影响,并在单因素基础上进行正交试验,结果表明,腐竹揭皮最佳工艺条件为添加0.20%三偏磷酸钠、400 U/kg谷氨酰胺转胺酶、0.30%海藻酸钠,在此条件下,腐竹的出品率可达62.2%。
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| 关 键 词： | 腐竹 揭皮 优化 工艺 食品添加剂 |
Optimization of Membrane - picking Technology for Bean Curd Stick |
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| XIE Xiang-ji.Optimization of Membrane - picking Technology for Bean Curd Stick[J].Acta Agriculturae Jiangxi,2012,24(6):159-161. |
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| Authors: | XIE Xiang-ji |
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| Institution: | XIE Xiang-ji(Sanming Institute of Product Quality Supervision and Inspection,Fujian Province,Sanming 365000,China) |
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| 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 stick was adding 0.20% sodium trimetaphosphate,400 U/kg transglutaminase and 0.30% sodium alginate;under these conditions,the production rate of bean curd stick could reach 62.2%. |
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| Keywords: | Bean curd stick Picking membrane Optimization Technology Food additives |
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