湘中即食豆干生产工艺及优化  

The Study and Optimization of the Production Technology of Middle Hunan Instant Dried Tofu

作　　者：石琛[1] 王芃[1] 李达[1] 杨庆伟[1] 

机构地区：[1]天津现代职业技术学院生物工程学院,天津300350

出　　处：《食品研究与开发》2017年第16期118-121,共4页Food Research and Development

摘　　要：以湘中豆干为原料,研究即食麻辣豆干的生产工艺,通过试验研究,对豆干加工工艺进行筛选,研究结果表明:以原味,厚度为0.5 cm的豆干为原料,炖煮加工时的温度和时间分别为95℃和40 min时得到的感官评分最高,辅以高温灭菌工艺,得到成品豆干。The production technology of instant dried tofu was studied in this work,which used dried tofu from middle of Hunan Province as raw material. The processing technology was investigated and chosen by cooking experiments. It showed that the dried tofu with the highest sensory score could be obtained by the original taste dried tofu with the thickness of 0.5 cm after cooking for 40 min at the temperature of 95 ℃. After high-temperature sterilization process,the product of instant dried tofu was got.

关 键 词：湘中豆干 生产工艺 感官评价 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]