| 全营养环保型花生豆腐的研制 |
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| 引用本文： | 刘兆庆,王曙文,姜媛媛. 全营养环保型花生豆腐的研制[J]. 农产品加工．学刊, 2005, 0(1): 43-45 |
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| 作者姓名： | 刘兆庆 王曙文 姜媛媛 |
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| 作者单位： | 吉林省农业科学院,农产品加工研究中心,吉林,公主岭市,136100 |
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| 摘 要： | 探讨了全营养环保型花生豆腐的生产工艺。利用微波炉、胶体磨、纳米均质机等方法对花生进行处理,生产过程中无废渣产生、无废水排放,并通过正交实验确定了最佳工艺参数,其结果为:浆料颗粒直径20μm、质量分数11%、凝固温度80℃、复合凝固剂用量0.3%。
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| 关 键 词： | 花生豆腐 营养 环保 复合凝固剂 |
| 文章编号： | 1671-9646（2005）01-0043-03 |
| 收稿时间： | 2005-03-18 |
| 修稿时间： | 2005-03-18 |
Developing of Nutritional and Environmental Peanut Bean Curd |
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| Liu Zhaoqing,WANG Shuwen,Jiang Yuanyuan. Developing of Nutritional and Environmental Peanut Bean Curd[J]. Nongchanpin Jlagong.Xuekan, 2005, 0(1): 43-45 |
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| Authors: | Liu Zhaoqing WANG Shuwen Jiang Yuanyuan |
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| Abstract: | The acticle had probed into thedeveloping of nutritional and environmental peanut bean curd. The processing methods of peanut bean curd that deal with by microwave oven, collid will, honogeneous machine to peanut. There were not waste dregs and waste water in this process of production. The best technique parameter and determined by orthogoual. The experiment result suggested the grain diament of paste were 20 μm, density 11%, solidity temperature 80℃. compound solidity agent 0. 3 %. |
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| Keywords: | peanut bean curd nutrition environment protection compound solidity agent |
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