期刊论文

中文

北京农学院学报

1002-3186

2024

39

2

85-90

10.13473/j.cnki.issn.1002-3186.2024.0215

湖南省重点领域研发计划(2019NK2131)。

本校为第一机构

【目的】为优化米豆腐预拌粉制备过程中浸泡和磨浆工艺条件。【方法】以早籼米为原料,制备米豆腐预拌粉后加工米豆腐,并以米豆腐的感官评分、硬度和弹性为评价指标,采用单因素试验和正交试验研究了大米浸泡温度、浸泡时间、磨浆料液比和...展开更多 【目的】为优化米豆腐预拌粉制备过程中浸泡和磨浆工艺条件。【方法】以早籼米为原料,制备米豆腐预拌粉后加工米豆腐,并以米豆腐的感官评分、硬度和弹性为评价指标,采用单因素试验和正交试验研究了大米浸泡温度、浸泡时间、磨浆料液比和磨浆粒度对米豆腐品质的影响。【结果】米豆腐预拌粉制备过程中浸泡和磨浆的最佳工艺参数为大米浸泡温度35℃、浸...

[Objective]To optimize the conditions of soaking and grinding in the preparation of rice tofu premix powder.[Methods]Rice tofu was prepared based on the preparation of premix powder by using early indica rice as the primary raw material.Taking the sensory score,hardness...MORE [Objective]To optimize the conditions of soaking and grinding in the preparation of rice tofu premix powder.[Methods]Rice tofu was prepared based on the preparation of premix powder by using early indica rice as the primary raw material.Taking the sensory score,hardness a...