摘要
以邵阳地方风味豆腐为基准,利用对豆腐部分理化性质的测量与观察,以对照实验方法研究魔芋精粉在豆腐生产中的合理添加量.实验表明,魔芋精粉、熟石膏粉和精石灰的最佳添加量为:以1L豆浆为基准,添加1.0g熟石膏粉、2.0g魔芋精粉、0.8g精石灰粉.在此条件下,豆腐的平均出品率可增加18.5%,并且可以在相同含水量的前提下提高豆腐的相对硬度(32.7%)与韧性.从而改变传统豆腐制作工艺中出现的易碎、韧性差等不良现象.
On the base of Shaoyang flavor tofu,through the measurement and observation of the tofu reasonable amount,measuring the reasonable additional amount of the konjaku flour in the production of tofu. The experiment shows the best amount of konjac powder, calcine plaster powder and fine lime powder isl L soybean milk as the base, add 1.0 g calcine plaster powder, 2.0 g konjae powder, 0.8 g fine lime powder. Under these conditions, the average tofu yield increased 18.5%, and can be the same under the premise of the water content to enhance the relative hardness of tofu （32.7%） and toughness.so as to change the fragility and other phenomenon in the traditional tofu production.
出处
《邵阳学院学报（自然科学版）》
2009年第3期69-73,共5页
Journal of Shaoyang University：Natural Science Edition
关键词
豆腐
魔芋精粉
添加量
Tofu
Konjae flour
additional amount
