摘要
采用双因素多水平实验设计,围绕"茶豆腐"产品品质特点,对豆制品品类筛选、茶豆腐关键技术及工艺、茶原料筛选等进行研究。结果表明:制作抹茶嫩豆腐、抹茶豆腐干、茉莉花茶(茉莉毛峰)嫩豆腐及豆腐干时,茶粉添加量为0.2%-0.4%,其产品色泽、口感、香气和质感较好。
Adopting two factors and multilevel experimental design, the experimental project focused on the quality characteristics of ＂tea tofu＂ products. The research team investigated the selection of soybean products, the key technology and process of tea tofu, and the selection of tea raw materials. The results showed that to get great color, taste, aroma and texture, the suitable adding amount of making matcha silken tofu, matcha dried bean curd, jasmine tea silken tofu and dried bean curd is between 0.2 %-0.4 %.
作者
温晓菊
金彤
苏祝成
李博桢
WEN Xiaoju ,JIN Tong ,SU Zhucheng ,LI Bozhen(Zhejiang Agriculture and Forestry University, Lin＇ an, Zhejiang 31130)
出处
《热带农业工程》
2017年第5期65-68,共4页
Tropical Agricultural Engineering
基金
浙江省大学生科技创新活动计划暨新苗人才计划资助项目
关键词
茶豆腐
最优配方
双因素多水平
tea tofu
optimal formula
two factors and multilevel
