银耳腐竹及其关键生产工艺研究

研究银耳腐竹生产的关键技术。在单因素试验基础上,确定银耳豆浆汁浓度、银耳与大豆质量比与银耳豆浆汁pH值为关键因素,以银耳腐竹产率和韧性为指标,采用L9（34）正交试验优化银耳腐竹生产工艺参数。结果表明银耳腐竹关键生产工艺参数的最佳组合为：银耳与大豆的质量比为5∶100（w·w-1）,银耳豆浆汁浓度为2.2°Bé,银耳豆浆汁pH值为7.5。以此最佳工艺参数组合为条件,并将其他影响因素设定在适宜参数范围,制备银耳腐竹,其产率可达5.11g·（100mL）-1,产品的韧性好,为0.716kg。

Study on developing and critical production technique of the dried rolls of tremella and bean milk cream

The critical production techniques of the dried rolls of tremella and bean milk cream were studied in the paper.On the basis of the singlefactor experiments,the orthogonal test L9 （34） design was used to optimize the technology parameters of the dried rolls of tremella and bean milk cream.The results showed that the optimal technology parameters were as follows：mass ratio of tremella to soybean is 5：100 （w·w-1）,the soybean milk concentration is 2.2°Be and pH value is 7.5.The yield and toughness of the dried rolls of tremella and bean milk parameters were 5.11 g·（100mL）-1 and cream,which produced under the condition of the optimal process 0.716kg respectively.