栾川酸浆豆腐的工艺研究
|
摘要
栾川豆腐独具特色,关键在于其个性化的"山泉泡豆、石磨磨浆、酸浆点卤和石板压榨"工艺,系统剖析其工艺特征,总结其制作经验,对于其他地区的豆腐制作具有重要的借鉴价值。基于此,本文在简要阐述栾川酸浆豆腐发展现状的基础上,系统分析了其制作工艺,提出了对于其他地区豆腐制作的借鉴价值,由此实现实践指导意义。
The unique characteristics of Luanchuan Tofu are the individualized "soaking with spring water, grinding with stone, acid halide, press beans with slate". The system analyzes its process characteristics and summarizes its production experience, which has important reference value for tofu production in other regions. Based on this, the article systematically analyzed the production process based on the brief description of the development status of the yoghurt yoghurt tofu. It put forward its reference value for the production of tofu in other regions, thus realizing the practical guiding significance of the article research.
The unique characteristics of Luanchuan Tofu are the individualized "soaking with spring water, grinding with stone, acid halide, press beans with slate". The system analyzes its process characteristics and summarizes its production experience, which has important reference value for tofu production in other regions. Based on this, the article systematically analyzed the production process based on the brief description of the development status of the yoghurt yoghurt tofu. It put forward its reference value for the production of tofu in other regions, thus realizing the practical guiding significance of the article research.
引文
[1]杜连启.豆腐生产新技术各式豆腐生产工艺与配方[M],北京:化学工业出版社,2018.
[2]李加双.全豆豆腐凝胶特性研究进展[J],食品工业,2018(11):234-238.
[3]郭亚龙.花生豆腐制备及凝胶形成过程研究[J],中国农业科学院,2018(5):67-68.
[4]王宸之.豆浆制备工艺及凝固剂配方对豆腐品质的影响[C],北京:中国作物协会,2017(7):173-174.
[2]李加双.全豆豆腐凝胶特性研究进展[J],食品工业,2018(11):234-238.
[3]郭亚龙.花生豆腐制备及凝胶形成过程研究[J],中国农业科学院,2018(5):67-68.
[4]王宸之.豆浆制备工艺及凝固剂配方对豆腐品质的影响[C],北京:中国作物协会,2017(7):173-174.