|Table of Contents|

Research on Processing Standardization of the Qianzhang Tofu(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2018年03期
Page:
429-437
Research Field:
Publishing date:

Info

Title:
Research on Processing Standardization of the Qianzhang Tofu
Author(s):
TIAN Ya1HU Ping1WANG Dian2 TAN Hua3
(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:
Qianzhang tofu Coagulation technique Standardization
PACS:
-
DOI:
10.11861/j.issn.1000-9841.2018.03.0438
Abstract:
In this study, the bean curd coagulating condition of mechanical manufactured Qianzhang tofu was optimized based on traditional technique. In order to solve the problem of quality and yield instability of Qianzhang tofu affected by coagulating processing condition, the single factor and the orthogonal experiment were conducted to optimize the coagulant type, addition amount, temperature and soymilk concentration. Combined with analysis of sensory evaluation, physical and chemical indicators and texture properties, the standardization parameters of coagulating condition were obtained as follows: The ratio of coagulants gypsum and bittern(g∶g) was 1.875∶1.100, the temperature of coagulation was 85℃, the concentration of soybean milk was 9°. Verification test indicated that the Qianzhang tofu showed significant improvement in quality compared with traditional Qianzhang tofu in which the water, total protein, yield, elasticity and chewiness increased by 4.92%, 2.87%, 7.87%, 1.63 mm, 20.92 mJ, respectively. The hardness, viscosity and loss decreased by 313.00 g, 0.03 mJ and 3.36%, respectively.

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Last Update: 2018-06-08