|Table of Contents|

Standardization of Soft Tofu Process(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2017年01期
Page:
116-123
Research Field:
Publishing date:

Info

Title:
Standardization of Soft Tofu Process
Author(s):
LI Dan1; WANG Lian-tao1; WANG Dian2; TAN Hua3; HU Ping1
（1.School of Liquor & Food Engineering University, Guiyang 550025, China; 2.Food Industry Office of Guiyang,Guiyang 550081 China; 3.Guizhou Long Yuan Sheng Bean Industry Co.Ltd, Longli 551200, China）
Keywords:
Soft tofu;  Process;  Standardization
PACS:
-
DOI:
10.11861/j.issn.1000-9841.2017.01.0116
Abstract:
To improve and stabilize the quality of soft tofu, we studied on the standardization of the technological parameter of soft tofu based on traditional process. The standardization parameters were obtained by single factor and orthogonal experiments which were as follows the concentration of soybean milk was 12°, the ratio of coagulants gypsum and lactone was 3.5 g+1.75 g, the temperature of boiling syrup was 95℃, the temperature of pulp-point was 85℃ and the time of boiling was 15 min.

References:

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Last Update: 2017-03-15