| 影响豆腐花感官质量因素探讨 |
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| 引用本文： | 周瑞,曾庆孝.影响豆腐花感官质量因素探讨[J].中国乳品工业,1996,24(1):10-14,18. |
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| 作者姓名： | 周瑞 曾庆孝 |
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| 作者单位： | 华南理工大学食品工程系 |
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| 摘 要： | 研究了大豆蛋白抽提液组成及性质、凝固条件和其它加工工艺条件下盒装豆腐花官质量的影响，并选择出较好的工艺条件。实验结果表明可以用豆腐 的凝胶强度、离析乳清、持水性等指标来评价豆腐花的感官质量。
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| 关 键 词： | 豆腐花 感官质量 葡萄糖酸 内酯 大豆制品 |
Studies of the Influence on Dou Fu Hua Organoleptic Quality |
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| Zhou Rui,Zeng Qingxiao, He Huihua.Studies of the Influence on Dou Fu Hua Organoleptic Quality[J].China Dairy Industry,1996,24(1):10-14,18. |
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| Authors: | Zhou Rui Zeng Qingxiao He Huihua |
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| Abstract: | The influence on the quality of Den Fu Hua has been studied in the following condition:the composition and properties of soybean protein contraction,the solidifying technological condition andthe other processes,and the better process condition has been recomended.The results show that theproperties of DU Fu Hua such as gel strength,free whey amount and the holding water amount can beused to assess it's organoleptic quality. |
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