学术
摘 要:
以大豆和海带为主要原料制作的海带豆腐具有很高的营养价值和医疗保健作用。采用4因素3水平的正交试验确定了海带豆腐的最佳工艺参数。即：海带添加量20％、葡萄糖酸内酯0．30％、凝固时间16min、凝固温度95℃。制作出的海带豆腐呈白色，凝固状态好、保水性好、有弹性、质地细腻，具有纯正的豆香味及海带特有的风味。[著者文摘]
文章出处:
《大豆科学》-2007年26卷6期 -946-949页
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1000-9841（2007）06-0946-04
OPTIMIZATION OF TECHNOLOGICAL CONDITIONS OF KELP BEAN CURD
WU Su-ping （College of Agriculture, Ningscia University, Yinchuan 750021）
Abstract:
Kelp bean curd made from kelp and soybean has better healthcare function for its hign nutrition value. The orthogonal experiment with four factors and three levels was performed to obtain the optimum processing parameters of kelp bean curd. The optimized procedure was adding 20% of kelp and 0.30% of GDL compare to soybean juice,then solidified for 16 minutes at 95℃. The kelp bean curd manufactured with these technological conditions is white and has good solidification state,better water-keeping quality and elasticity, has the aroma of beans and special flavor of kelp with fine texture.[著者文摘]
Key words:
Soybean;Kelp bean curd ; Glucono-delta-lactone
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