[1]李丹,王炼涛,王电,等.嫩豆腐工艺标准化研究[J].大豆科学,2017,36(01):116-123.[doi:10.11861/j.issn.1000-9841.2017.01.0116]
　LI Dan,WANG Lian-tao,WANG Dian,et al.Standardization of Soft Tofu Process[J].Soybean Science,2017,36(01):116-123.[doi:10.11861/j.issn.1000-9841.2017.01.0116]
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嫩豆腐工艺标准化研究

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第36卷 期数: 2017年01期 页码: 116-123 栏目: 出版日期: 2017-01-20
Title:
Standardization of Soft Tofu Process
作者:
李丹1; 王炼涛1; 王电2; 谭华3; 胡萍1
（1.贵州大学 酿酒与食品工程学院，贵州 贵阳 550025； 2.贵阳市食品工业办公室，贵州 贵阳 550081； 3.贵州龙缘盛豆业有限公司，贵州 龙里 551200）
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）
关键词:
嫩豆腐; 工艺; 标准化
Keywords:
Soft tofu;  Process;  Standardization
DOI:
10.11861/j.issn.1000-9841.2017.01.0116
文献标志码:
A
摘要:
为了提高和稳定产品质量，在传统生产工艺基础上，对嫩豆腐的工艺参数进行了标准化。通过单因素和正交试验，得出的嫩豆腐加工工艺标准化主要参数：豆浆浓度12°，凝固剂石膏与内酯的配比为3.5 g+1.75 g，煮浆温度95℃，点浆温度85℃，煮浆时间15 min。
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.

参考文献/References:

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备注/Memo

基金项目：贵州省农业攻关项目（黔科合NY［2014］3009号）

第一作者简介：李丹（1991-），女，硕士，主要从事食品微生物研究。E-mail：1151629129@qq.com。
通讯作者：胡萍（1970-），女，博士，教授，主要从事食品微生物与生物技术研究。E-mail：Is.phu@gzu.edu.cn。

更新日期/Last Update: 2017-03-15