| 南瓜豆腐的研究 |
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| 引用本文： | 周裔彬,杜先锋,李梅青,郭丽.南瓜豆腐的研究[J].食品工业,2010(1). |
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| 作者姓名： | 周裔彬 杜先锋 李梅青 郭丽 |
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| 作者单位： | 安徽农业大学食品系; |
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| 基金项目： | 合肥市重点科技项目计划2007(15)号 |
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| 摘 要： | 以大豆、南瓜为原料制作豆腐,通过对豆腐的凝固状态、质地、色泽、口感、风味、凝胶强度、脱水率等参数进行综合分析,其最佳工艺参数为:豆与水比1∶7,大豆与南瓜比1∶1,熟石膏与葡萄糖酸内酯配比4∶1,复合凝固剂添加量2.8%,成品呈金黄色,质地细腻、弹性好,具有南瓜独特的香味。
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| 关 键 词： | 南瓜 豆腐 凝固剂 |
Research on Pumpkin-bean Curd |
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| Zhou Yi-bin,Du Xian-feng,Li Mei-qing,Gou Li.Research on Pumpkin-bean Curd[J].The Food Industry,2010(1). |
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| Authors: | Zhou Yi-bin Du Xian-feng Li Mei-qing Gou Li |
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| Affiliation: | Zhou Yi-bin,Du Xian-feng,Li Mei-qing,Gou Li Department of Food,Anhui Agricultural University (Hefei 230036) |
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| Abstract: | Soybean and pumpkin curd are used to prepare the flavour bean curd. The technological coefficients are synthetically analysed by the solidification-state, texture, color, taste, flavour, gel power, dehydration, etc. We obtained the optimum parameter: the ratio of soybean and water, soybean and pumpkin, calcined gypsum and glucolactone are respectively 1:7, 1:1, 4:1. the content of coagulant is 2.8%. The product with the particular pumpkin aroma is golden, and the texture is exquisite and the elasticity is s... |
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| Keywords: | pumpkin bean curd solidification |
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