姜汁鱼肉水豆腐加工工艺的研究  

Study of Processing Conditions for Bean Curd with Ginger Juice and Fish

作　　者：夏天兰[1] 蒋其斌[1] 李培源[1] 张卫佳[1] 梁敏山[1] 曾健超[1] 

机构地区：[1]西华大学生物工程学院,四川成都610039

出　　处：《西华大学学报（自然科学版）》2008年第3期44-46,共3页Journal of Xihua University:Natural Science Edition

摘　　要：研究了姜汁鱼肉水豆腐加工工艺中姜汁添加量、鱼浆添加量、凝固剂和点浆温度对姜汁鱼肉水豆腐质量的影响,并对这几个参数进行了优化。实验结果表明:在700mL6.9%(W/W)豆浆中加入33%生姜汁15ml、50%鱼浆20g、80℃下添加9%氯化钙9ml,所得的姜汁鱼肉水豆腐加工工艺较优,豆腐质量较佳,营养价值很高,且此豆腐加工工艺在普通家庭中就可以制作,使用性较好。In this paper,the effect of ginger juice content,fish juice content,coagulator and the temperature for joining coagulator into pulp on the quality of bean curd with ginger juice and fish was researched and the parameters were optimized.The results showed that the processing conditions of the bean curd was better when 15mL 33% ginger juice,20g 50% fish juice and 9mL 9% CaCl2 at the temperature of 80℃ were put into the soybean milk of 700mL with 6.9%W/W.The quality of bean curd is good and the nutritional value of bean curd is very high.This process conditions on bean curd is useful due to its feasible for general families.

关 键 词：姜汁 鱼浆 豆腐 加工工艺 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]