摘要
[目的]以糙米为主要原料,研究了米豆腐的制备工艺。[方法]对糙米与水添加比例、凝固剂添加量和添加凝固剂时的温度等影响因素进行研究,通过正交试验确定主要原料的最佳工艺配方。[结果]糙米豆腐的最佳工艺配方为:糙米与水添加比例1∶2.5,添加凝固剂时的温度90℃,鲜生石灰添加量5%。按最佳工艺配方制得的糙米豆腐呈黄色,均匀一致,质地细腻滑润,弹性好,具有糙米特有的香味。[结论]该研究可为米豆腐的进一步研究与应用提供参考。
[Objective]Using brown rice as main raw materials,the process technology for producing rice-tofu was studied.[Method] The adding proportion of brown rice and water,the addition level of coagulant and the temperature when adding coagulant were selected to optimize the formula with orthogonal experiments.[Result] The results showed that the optimum condition for experiment was as follows：The adding proportion of brown rice and water 1∶2.5,5% fresh quicklime was added at 90 ℃.Under the optimum condition,the produced brown rice-tofu had yellow color,well-distributed state,good elasticity and special flavor of brown rice.[Conclusion] The study can provide reference for deeply researching and applying rice-tofu.
出处
《安徽农业科学》
CAS
北大核心
2010年第21期11474-11475,共2页
Journal of Anhui Agricultural Sciences
基金
浙江经贸职业技术学院创新创业专项基金资目
关键词
糙米
米豆腐
工艺优化
Brown rice
Rice-tofu
Optimization of producing process
