| 豆浆制备工艺对豆腐品质的影响 |
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| 引用本文： | 陈洋,林最其,徐丽,郭顺堂.豆浆制备工艺对豆腐品质的影响[J].大豆科学,2011,30(5):838-842. |
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| 作者姓名： | 陈洋 林最其 徐丽 郭顺堂 |
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| 作者单位： | 1. 中国农业大学食品科学与营养工程学院,北京,100083
2. 北京康得利机械设备制造有限公司,北京,100074 |
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| 摘 要： | 分别在实验室和工厂中试条件下利用生浆法、熟浆法、热水套浆法3种不同制浆工艺制备豆腐,对豆腐的出品率、含水量、保水性、质柯与感官性状进行了分析比较.结果表明:熟浆法豆腐的出品率、含水量和保水性分别比生浆法和热水套浆法提高了12％和7％、6％和7％、13％和5％,但生浆法豆腐的硬度、黏附性等指标均高于其它2种制浆工艺；熟浆...
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| 关 键 词： | 豆腐 豆浆制备 品质 感官 |
Effects of Different Preparation of Soymilk on the Quality of Tofu |
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| CHEN Yang,LIN Zui-qi,XU Li,GUO Shun-tang.Effects of Different Preparation of Soymilk on the Quality of Tofu[J].Soybean Science,2011,30(5):838-842. |
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| Authors: | CHEN Yang LIN Zui-qi XU Li GUO Shun-tang |
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| Institution: | CHEN Yang1,LIN Zui-qi2,XU Li2,GUO Shun-tang1(1.College of Food Science and Nutrition Engineering,China Agricultural University,Beijing 100083,2.Kangdeli Mechanical Equipment Manufacturing Co.,Ltd,Beijing 100074,China) |
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| Abstract: | In this research the yield,moisture content,water retention,texture and sensory properties of different tofu were compared with regard to 3 kinds of soymilk preparation methods in laboratory and pilot plant.The results showed that the yield,moisture content and water retention of tofu made by cooked slurry respectively increased by 12% and 7%,6% and 7%,13% and 5% than uncooked slurry and hot water mixed slurry.The breaking stress,adhesiveness and chewiness of tofu made by uncooked slurry were higher than th... |
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| Keywords: | Tofu Preparation of soymilk Quality Sensory |
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