| 不同干燥方法对豆腐渣粉感官品质的影响 |
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| 引用本文： | 王双燕,贺学林.不同干燥方法对豆腐渣粉感官品质的影响[J].农业工程,2013,3(3):76-78. |
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| 作者姓名： | 王双燕 贺学林 |
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| 作者单位： | 1.四川农业大学生命科学与理学院，成都611130 |
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| 基金项目： | 榆林市科技计划项目(项目编号:201038) |
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| 摘 要： | 鲜豆腐渣含水量高，营养丰富，是微生物的良好栖身地，极易腐败变质；豆腐渣资源丰富，但多作饲料、肥料或废弃，甚为可惜。分别采用自然干燥、电热鼓风干燥、真空干燥和真空冷冻干燥4种不同的干燥技术进行新鲜豆腐渣的干制，再对所制得干燥豆腐渣粉的感官品质进行对比，得出最佳干燥方法。粉碎后得到的豆腐渣粉可作为食品原料或食品添加剂。
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| 关 键 词： | 豆腐渣粉 不同干燥方法 感官品质 |
Influences of Different Drying Methods on Quality of
Bean Curd Residue Powder |
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| Wang Shuangyan and He Xuelin.Influences of Different Drying Methods on Quality of
Bean Curd Residue Powder[J].Agricultural Engineering,2013,3(3):76-78. |
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| Authors: | Wang Shuangyan and He Xuelin |
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| Abstract: | Fresh bean curd residue has high water content，rich nutrition and its deterioration is extremely easy as it is a good habitat for microorganism.Bean curd residue is rich in resources，but the pity is that it is feed，fertilizer or be abandoned.Four different drying technologies such as natural drying，electric drum wind drying，vacuum drying，and vacuum freeze drying were described.The best drying method was gained by comparing with sensory quality of dry bean curd residue powder.After crushing，bean curd residue powder can be used as food ingredients or food additives. |
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