青豆腐竹加工工艺  

Processing Technology of Green Bean Yuba

作　　者：陈红玉[1] 何胜生[1] 郭达伟[1] 江巍[1] 蒋春艳[1] 李建彬[1] CHEN Hongyu;HE Shengsheng;GUO Dawei;JIANG Wei;JIANG Chunyan;LI Jianbin(Agricultural Science Research Institute of Longyan City,Longyan Fujian 364000)

机构地区：[1]龙岩市农业科学研究所,福建龙岩364000

出　　处：《现代农业科技》2021年第12期232-233,共2页Modern Agricultural Science and Technology

基　　金：龙岩市科技计划重点项目“新型腐竹加工技术及关键技术装备研发”(2019LYF9002)。

摘　　要：从选料、泡豆、磨浆滤渣、蒸汽煮浆、无氧输送、成膜、起膜、熬浆上浆、烘干、包装、检验等方面介绍了青豆腐竹加工工艺。通过此工艺制得的青豆腐竹蛋白质含量高,口感好,耐煮,香味浓郁,味道清甜。The processing technology of green bean yuba was introduced from the aspects of material selection,soaking beans,refining filter residue,steam boiling,anaerobic transportation,film formation,picking film,boiling and sizing,drying,packaging and inspection.The green bean yuba produced by this process has high protein content,good taste,good boiling resistance,strong fragrance and sweet taste.

关 键 词：腐竹 青豆 加工工艺 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]