机构地区: 仲恺农业技术学院
出 处: 《食品科技》 2004年第3期29-31,共3页
摘 要: 通过研究腐竹制作全工艺过程中色泽变化的机理,从而找到腐竹护色的最佳工艺条件。研究表明:在保温挑皮过程的前2/3时间段内豆浆的浓度5.0%、pH7.0、温度控制在85~90℃,到了最后的1/3时间段内豆浆温度降至80~85℃,并且加入亚硫酸氢钠(重量比为NaHSO3:干豆=1:30)的条件下形成的腐竹色泽最好,出品率高。 The mechanism of protecting color of dried bean milk cream in tight rolls was studied. The best technological requirement of color of dried bean milk cream in tight rolls are obtained as follows : in the first 2/3 time of whole, the temperature of soybean milk 85~90℃, concentration 5.0%, pH 7.0; in the last 1/3 time of whole, the temperature of soybean milk 80~85℃, adding NaHSO3 ( the weighty of NaHSO3 : soybean=1 : 30); then at the temperature 45℃, drying 7h.