影响方便豆腐脑粉品质的因素探讨  

Study on the Effect of Quality of Instant Soybean Curd Powder

作　　者：高长城[1] 吴琼[1] 李可人 张莉弘[1] 邹险峰[1] 于淑艳[1] 

机构地区：[1]长春大学农产品深加工省重点实验室,吉林长春130022 [2]吉林省食品检验所,吉林长春130103

出　　处：《食品研究与开发》2015年第9期127-130,共4页Food Research and Development

基　　金：长春市科技计划项目(2013179)

摘　　要：溶解性和凝结性反映着方便豆腐脑粉的品质。本文从全湿法生产工艺出发,就其影响方便豆腐脑粉品质的因素——制浆条件、豆浆的改性处理、凝固剂、干燥方式、乳化剂等进行综述,为进一步深入研究和加工方便豆腐脑粉提供参考。Solubility and coagulability reflects the quality of Instant soybean curd powder. In this paper, the effect of pulping conditions, modification of soybean milk, coagulant, drying methods and emulsifiers on the quality of Instant soybean curd powder with full wet production process was investigated, this study provided a reference for further research and facilitated the process of Instant soybean curd powder.

关 键 词：方便豆腐脑粉 品质 因素 展望 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]