| 黑龙口豆腐干加工工艺优化研究 |
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| 引用本文： | 张晓虎,任瑞静.黑龙口豆腐干加工工艺优化研究[J].商洛师范专科学校学报,2014(2):53-56. |
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| 作者姓名： | 张晓虎 任瑞静 |
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| 作者单位： | 商洛学院生物医药与食品工程学院,陕西商洛726000 |
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| 摘 要： | 以感官评定结果为指标，通过正交试验研究了压榨时间、卤制次数、烘烤温度和烘烤时间对黑龙口豆腐干产品感官质量的影响，并对黑龙口豆腐干加工工艺进行优化。结果表明：压榨时间、卤制次数和烘烤温度对黑龙口豆腐干产品的组织状态具有显著影响，压榨时间、卤制次数和烘烤时间对黑龙口豆腐干产品的颜色外观具有极显著影响，在压榨90min、卤制3次、80℃烘烤4．5h的条件下，黑龙口豆腐干的产品总体感官质量最佳。
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| 关 键 词： | 黑龙口 豆腐干 工艺参数 正交试验 |
Optimization of Process for Heilongkou Dried Bean Curd |
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| ZHANG Xiao-hu,REN Rui-jing.Optimization of Process for Heilongkou Dried Bean Curd[J].Journal of Shangluo Teachers College,2014(2):53-56. |
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| Authors: | ZHANG Xiao-hu REN Rui-jing |
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| Institution: | (Biopharmaceutical and Food Engineering College, Shangluo University, Shangluo 726000, Shaanxi) |
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| Abstract: | This study was conducted to analyze the effects of pressing time, times of marinated boiling, baking temperature and baking time on the sensory quality of Heilongkou dried bean curd, and to optimize the process of Heilongkou dried bean curd. The results indicated that the pressing time, times of marinated boiling and baking temperature had remarkable effects on the texture properties of products, while the pressing time, times of marinated boiling and baking time had remarkable effects on the color quality of Heilongkou dried bean curd. The optimal processing condition was pressing 90 min, marinated boiling 3 times and 80℃ baking 4.5 h. |
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| Keywords: | Heilongkou dried bean curd technical parameter orthogonal experiment |
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