花生豆腐品质及其出品率影响因素研究  

STUDY THE EFFECTION ON THE FACTORS TO THE QUALITY AND YIELD OF PEANUT TOFU

作　　者：郭天松[1] 左锦静[1] 姚永志[2] 李宋喆[2] 范小仲[1] 

机构地区：[1]河南工业贸易职业学院,河南郑州450012 [2]河南工业大学,河南郑州450052

出　　处：《食品研究与开发》2007年第9期112-114,共3页Food Research and Development

摘　　要：研究淀粉种类、煮浆温度及加水量对花生豆腐品质及其出品率的影响,结果表明,采用红薯淀粉,在等量花生和淀粉的配比下,加入8倍花生量的水,煮浆温度选择85℃能够得到较为理想的花生豆腐。In this paper, the effection on the starch type, the temperature of steaming and the content of water to the quality and yield of peanut tofu was studied. The results showed that using the sweet potato starch, peanut and starch 1：1, peanut and water 1：8, the temperature of steaming 85℃,it can be gain of good peanut tofu.

关 键 词：花生豆腐 淀粉 凝胶强度 失水率 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]