摘要
对海带的软化脱腥方法和海带豆腐的加工工艺进行了系统的研究。经对比实验研究,确定海带脱腥的最佳方法为:0.2%焦磷酸盐溶液浸泡3h,1.5MPa高压蒸煮10min。正交试验结果表明,海带豆腐的最佳配方为:6%的海带浆与豆浆(豆∶水=1∶5)的体积比为2∶7,GDL和氯化钙的添加量分别为豆浆质量的0.3%和0.05%。
The systematic studies on kelp softening,deflavouring and the processing technology of the adding kelp tofu were reported in the paper. By comparing several normal ways it was found that the best way of kelp softening and taking off its odor was as follows first the kelp was soaked with 0.2%pyrophosphate solution for 3 hours and then cooked at 1.5MPa pressure for 10 minutes. The orthogonal test showed that the optimum prescription of the kelp tofu was:the ratio of the volume of kelp thick liquid6%and the that of soya bean milk(1 5)was 2 ∶ 7 and the adding amounts of GDL and calcium chloride were 0.3% and 0.05% of the soya bean milk respectively.
出处
《中国食品学报》
EI
CAS
CSCD
2004年第3期44-47,共4页
Journal of Chinese Institute Of Food Science and Technology
