摘要
研究苦槠"豆腐"的最佳制作工艺及成品的初步检验。采用水浴加热,以感官评分为指标,运用正交试验设计,研究加热温度、加热时间、料水比3个因素对苦槠"豆腐"制作的影响,优化苦槠"豆腐"制作的最佳工艺。结果表明,苦槠"豆腐"制作的最佳工艺条件为:加热温度90℃,加热时间12 min,料水比1∶12,此工艺条件下的成品,感官评价得分最高,其色泽光美,组织结构致密,剖面纹理清晰,口感爽滑,具有苦槠特有的风味。
The optimal processing of Castanopsis sclerophylla bean curd were determined and the end products were examined in this paper. Using the heating water bath, the sensory scores for the indicators, according to the orthogonal test design, the heating temperature, heating time and the proportion between Castanopsis sclerophylla powder and water to the Castanopsis sclerophylla bean curd production were studied. The results showed that the optimal processing conditions as follows： heating temperature was 90 ℃, heating time was 12 min and the proportion between the Castanopsis sclerophylla powder and water was 1 ： 12, the sensory scores and end product was the best. The processing of Castanopsis sclerophylla bean curd was availability, the products were acceptable according to the industrial requirements.
出处
《农产品加工（下）》
2009年第11期62-65,共4页
Farm Products Processing
关键词
苦槠
豆腐
制作工艺
castanopsis sclerophylla
bean curd
processing
