牛奶豆腐制作工艺的研究  

Study on manufacture of milk Tofu

作　　者：汪建明[1] 陶静[1] 

机构地区：[1]天津科技大学食品科学与生物工程学院,天津300222

出　　处：《食品科技》2003年第12期25-27,共3页Food Science and Technology

摘　　要：以牛奶和大豆为原料制作牛奶豆腐,运用均匀设计方法,确定最佳制作工艺条件和配方:豆乳浓度1∶8,脱脂奶粉添加量15%,以GDL为主的复合凝固剂添加量0.3%,煮浆温度95℃,时间2 min,加热温度90℃,时间20 min。The optimum technology selected for manufacture of milk Tofu with defatted milk powder and soybean, was determined by uniform design method. The concentrations of soybean milk, defatted milk powder and the compound coagulant relying mainly on GDL are 1∶8, 15% and 0.3% respectively. The temperature and time of cooking and beating are 95℃, 2min and 90℃, 20min respectively.

关 键 词：牛奶 豆腐 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]