摘要
主要根据蛋白质凝胶形成原理探讨了豆浆深度、加热温度、pH值、凝固剂用量等因素对豆腐花品质的影响以及微波杀菌与常规杀菌比较，以凝胶硬度、持水量、耐振性及感官评定等各指标来评定各因素，并筛选出最佳适合工业化生产的工艺。
According to the gelatinization principle of protein the affecting factors.including protein content ,heating temperature pH valuen and concentration of coagulant were studied for the packed jellied bean curd.The optimal process was made for industrial production of the jellied bean curd after the factors were assessed through gel strength,content of water,textural evaluation and shaking resistant.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2000年第12期62-67,共6页
Food Science
