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大豆科学  2008 

软包装汀州五香豆腐干制作工艺的优化

DOI: 10.11861/j.issn.1000-9841.2008.06.1049, PP. 1049-1052

Keywords: 汀州五香豆腐干,工艺叁数,优化

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Abstract:

针对汀州五香豆腐干生产工艺参数的不稳定性,采用正交试验和多目标灰色决策分析法对影响汀州五香豆腐干产率及品质的主要工艺条件进行了研究。结果显示:豆浆浓度为12%,豆浆的pH值为7.5,GDL添加量为0.25%,凝固温度为80℃,凝固时间为35min,35g.cm-2的强度压榨35min,卤制时间为2.5h,60℃烘烤3.5h是最佳生产工艺条件。

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