Science and Technology of Food Industry

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CN   11-1759/TS
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Effect of tendering beans embryo on the quality of traditional characteristics leisure tofu[J]. Science and Technology of Food Industry, 2012, (16): 312-314. DOI: 10.13386/j.issn1002-0306.2012.16.095
Citation: Effect of tendering beans embryo on the quality of traditional characteristics leisure tofu[J]. Science and Technology of Food Industry, 2012, (16): 312-314. DOI: 10.13386/j.issn1002-0306.2012.16.095
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Effect of tendering beans embryo on the quality of traditional characteristics leisure tofu

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  • 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%.
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