|Table of Contents|

Processing Technological Optimization for Soft-packed Spiced Tingzhou Dried Bean Curd(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2008年06期
Page:
1049-1052
Research Field:
Publishing date:

Info

Title:
Processing Technological Optimization for Soft-packed Spiced Tingzhou Dried Bean Curd
Author(s):
LI Ying
Longyan University,Longyan 364012,Fujian,China
Keywords:
Spiced Tingzhou dried bean curd Technological parameterOptimization
PACS:
TS214.2
DOI:
10.11861/j.issn.1000-9841.2008.06.1049
Abstract:
Contraposing the instability of process technological parameter in Tingzhou dried bean curd processing,Orthogonal Test and gray situation decision on multiple aims was used to study the effect of main technological parameters on output ratio and quality.The result suggested that the optimal process conditions can be obtained as follows:soymilk concentration 12%,pH of soymilk 7.5,GDL addition 0.25%,80℃,coagulation time 35 min,press 35 min at the strength of 35g.cm-2,bittern time 2.5h,curing temperature 60 ℃ and curing time 3.5 h.

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Last Update: 2014-10-06