加工条件对无渣豆腐品质的影响

本文研究了豆浆颗粒度对无渣豆腐凝胶作用及质量的影响,确定了豆浆经胶体磨细磨两遍,均质压力在400kg/cm2均质三遍,可使豆浆颗粒低于8μm的制浆条件。确定了卤水和石膏的混合凝固剂及其比例,即卤水与石膏之比为4:6,并通过正交实验确定了无渣豆腐工艺参数,其结果为:煮浆沸腾后持续时间6min,凝固剂用量3.5%,豆浆浓度12%,点脑温度80℃。

Effects of Process Conditions on the Characteristics of Dreg-free Tofu

The factors affecting the gelatins of dreg-free tofu were investigated in this paper.In the condition of colloid mill groundtwo times and homogenized three times under homogenizing pressure 400kg/cm2,the size of soymilk grains were below 8μm.Theproportion of bittern and gypsum was 4:6,By the orthogonal experiment,the technological parameters of dreg-free tofu were decided:boiling time of soymilk 6min,soymilk concentration 12%,the amount of coagulant 3.5% and coagulated temperature 80℃.