| 糙米豆腐的制作工艺优化 |
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| 引用本文： | 包永华,周晓红,陈林.糙米豆腐的制作工艺优化[J].安徽农业科学,2010,38(21):11474-11475. |
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| 作者姓名： | 包永华 周晓红 陈林 |
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| 作者单位： | 浙江经贸职业技术学院应用工程系,浙江杭州,310018 |
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| 基金项目： | 学院创新创业专项基金资目 |
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| 摘 要： | 目的]以糙米为主要原料,研究了米豆腐的制备工艺。方法]对糙米与水添加比例、凝固剂添加量和添加凝固剂时的温度等影响因素进行研究,通过正交试验确定主要原料的最佳工艺配方。结果]糙米豆腐的最佳工艺配方为：糙米与水添加比例1∶2.5,添加凝固剂时的温度90℃,鲜生石灰添加量5%。按最佳工艺配方制得的糙米豆腐呈黄色,均匀一致,质地细腻滑润,弹性好,具有糙米特有的香味。结论]该研究可为米豆腐的进一步研究与应用提供参考。
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| 关 键 词： | 糙米 米豆腐 工艺优化 |
Optimization of Producing Process of Brown Rice- tofu |
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| Institution: | BAO Yong-hua et al(Department of Applied Engineering,Zhejiang Economic and Trade Polytechnic,Hangzhou,Zhejiang 310018) |
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| Abstract: | Objective]Using brown rice as main raw materials,the process technology for producing rice-tofu was studied.Method] The adding proportion of brown rice and water,the addition level of coagulant and the temperature when adding coagulant were selected to optimize the formula with orthogonal experiments.Result] The results showed that the optimum condition for experiment was as follows:The adding proportion of brown rice and water 1∶2.5,5% fresh quicklime was added at 90 ℃.Under the optimum condition,the produced brown rice-tofu had yellow color,well-distributed state,good elasticity and special flavor of brown rice.Conclusion] The study can provide reference for deeply researching and applying rice-tofu. |
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| Keywords: | Brown rice Rice-tofu Optimization of producing process |
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