| 鸡蛋豆腐优化工艺研究 |
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| 引用本文： | 王亚芬,李甜蔚,邓放明.鸡蛋豆腐优化工艺研究[J].农产品加工．学刊,2012(9):73-76,78. |
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| 作者姓名： | 王亚芬 李甜蔚 邓放明 |
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| 作者单位： | 湖南农业大学食品科学技术学院 |
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| 摘 要： | 日本豆腐以鸡蛋为主要原料加工而成,具有豆腐的鲜嫩结构和鸡蛋的清香。对日本豆腐的配方和加工技术进行了研究。结果表明,焦磷酸钠是加工日本豆腐的最佳磷酸盐添加剂,最佳配方为:焦磷酸钠用量0.45%,鸡蛋液用量38%,最佳煮制温度为85℃,最佳煮制时间为30 min。
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| 关 键 词： | 鸡蛋豆腐 磷酸盐 质构分析 配方 工艺 |
Processing Technology of Egg Tofu |
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| WANG Ya-fen,LI Tian-wei, DENG Fang-ming.Processing Technology of Egg Tofu[J].Nongchanpin Jlagong.Xuekan,2012(9):73-76,78. |
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| Authors: | WANG Ya-fen LI Tian-wei DENG Fang-ming |
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| Institution: | (College of Food Science and Technology,Hu’nan Agriculture University,Changsha,Hu’nan 410128,China) |
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| Abstract: | The egg is main raw material of egg tofu,which has fresh structure of tofu and fragrance of egg.The study researches on formula and processing technology of egg tofu.The result shows that Tetra-Sodium pyrophosphate is the best of the food additive powder;the best formula are 0.45% of the Tetra-Sodium pyrophosphate and 38% of the eggs,best cooking temperature is 85 ℃,best cooking time is 30 min. |
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| Keywords: | egg tofu phosphate texture analysis formula technology |
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