|Table of Contents|

Effect of Soybean Milk Production Technology on Fermented Slurry Dried Bean-curd Quality(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2019年04期
Page:
607-614
Research Field:
Publishing date:

Info

Title:
Effect of Soybean Milk Production Technology on Fermented Slurry Dried Bean-curd Quality
Author(s):
YANG Chun-hua;  YU Miao;  ZHANG Xue-nan;  SHI Yan-guo
( College of Food Science and Engineering/Key Laboratory of Food Science and Engineering of Heilongjiang Province，Harbin University of Commerce，Harbin 150076，China)
Keywords:
Fermented slurry dried bean-curd;  Ground soybean milk; Crushed brew soybean milk;  Technology of soybean milk; Quality
PACS:
-
DOI:
10.11861/j.issn.1000-9841.2019.04.0607
Abstract:
In order to regulate the quality of dried soybean by changing the soybean milk technology, the effects of soybean milk preparation technology on fermented slurry dried bean-curd were analyzed. The raw-soybean, cooked-soybean, and soaked-soybean were used as materials. The uncooked soymilk was prepared by grinding and crushing method. The water temperature was set to 10, 30, 50, 70 and 90℃. The raw milk was prepared by uncooked slurry and cooked slurry. The yield, moisture content, water retention, protein content and texture of fermented slurry dried bean-curd were determined. The results showed that, the yield, water content and water holding capacity of the products produced by the uncooked slurry were higher than uncooked slurry. The yield of the uncooked slurry made at a temperature of 70℃ could reach 193.4%. The protein content was increased with the increasing of the slurry water temperature in all test. The protein content of dried beancurd produced by the cooked milk method was higher than that of produced by uncooked milk method. The protein content of dried beancurd produced by cooked-soymilk method could reach to 22.6% at the grinding water temperature of 90℃. The gumminess, chewiness and resilience of dried beancurd were decreased with the increased temperature of the water.

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Last Update: 2019-07-25