传统特色休闲豆腐干碱嫩化关键技术的研究

Effect of tendering beans embryo on the quality of traditional characteristics leisure tofu

摘要: 研究不同的嫩化处理条件,碱种类、嫩化温度、碱浓度、嫩化时间等对传统特色休闲豆腐干品质的影响,结合单因素实验、正交实验和感官评价综合分析最终确定豆胚碱嫩化的最佳条件为0.3%～0.5%碳酸钠碱液在80℃处理10min。

Abstract: The effect of the species of alkali, tenderized time, the concentration of alkali and tenderized temperature on the quality of traditional characteristics leisure tofu were investigated. The single-factor experiments and orthogonal test were used to determine the optimal conditions of tendering beans embryo, the result showed that the best quality could be gotten when the heating temperature was 80℃, the time was 10min, and the concentration of Na2CO3 solution was 0.3%⁰.5%.