石膏豆腐免压榨工艺技术研究  

Study on the technology for gypsum tofu without pressing

作　　者：石小琼[1] 张映斌[1] 邓金星[1] 

机构地区：[1]龙岩学院闽西食品研究所,福建龙岩364000

出　　处：《食品工业科技》2005年第12期106-107,110,共3页Science and Technology of Food Industry

基　　金：福建省龙岩市重点科技资助项目。

摘　　要：为免除传统石膏豆腐生产过程中的压榨工艺,实现机械化、连续化生产和缩短生产周期,以凝固剂-石膏用量、成型辅助剂-甘薯淀粉用量和冲浆温度为主要因素,研究最佳配方和工艺条件。结果表明,石膏用量2.6%(以干豆计)、甘薯淀粉用量3%(同上)、冲浆温度为90～85℃时,采用机械化连续生产所得产品品质基本保持了传统石膏豆腐细嫩而不腻的优良品质,生产周期由原来的75min缩短至40min。In order to avoid pressing step in processing of traditional gypsum tofu, and achieve industrialized and continuous production with reduced production time. The amount of coagulant-gypsum, the application amount of molding adjunct-sweet potato starch and the molding temperature were considered as key factors. The optimal recipe and processing conditions were investigated. The results showed that the amount of gypsum was 2.6%（based on dry beans）, the amount of sweet potato starch was 3% （ditto）, the molding temperature was 90～85℃. The products could be produced by mechanical, continuous way with excellent quality-thin, but not greasy just like traditional gypsum tofu. The production period was reduced from 75min to 40min.

关 键 词：石膏豆腐 免压榨 工艺技术 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]