速制“观音豆腐”生产工艺初步研究  

A Preliminary Study on the Production Process of Quick-making Premna microphylla Turcz. Tofu

作　　者：刘婷[1] 李瑜[1] 郑甲成[1] 张百忍[1] 

机构地区：[1]陕西省安康市农业科学研究所,安康725021

出　　处：《食品工业》2012年第7期69-71,共3页The Food Industry

摘　　要：探讨加工＂观音豆腐＂的生产工艺。以豆腐柴叶为原料设计单因素试验确定最佳条件。结果表明：鲜叶制作＂观音豆腐＂的最佳料液比1∶6~1∶8、添加剂加入后溶液pH≤7,水温90℃~95℃。干叶粉末制作＂观音豆腐＂的最佳条件是干叶粉末料液比1∶20~1∶25,粉末粒径500目以上,水温90℃~95℃,不加任何添加剂。故豆腐柴鲜叶和干叶在适宜条件下均可制作＂观音豆腐＂。Aimed to explore the production process of quick-making Guanyin Tofu.Use the single factor experiment with Premna leaf as raw materials to make the best conditions.The result indicated that the optimum conditions of fresh leaf production of Guanyin Tofu was the solid-liquid ratio 1∶6~1∶8,the pH solution of additives lower than 7,the water temperature 90 ℃~95 ℃.The best conditions of dry leaves powder was the solid-liquid ratio 1∶20~1∶25,the particle size of powder more than 500,the water temperature 90 ℃~95 ℃,and no any additives.The conclusion was that in suitable conditions,whatever fresh leaf or dry leaves powder could make Premna Tofu.

关 键 词：豆腐柴 观音豆腐 干叶粉 鲜叶 料液比 水温 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]