摘要
提出了造成腐乳坯(又称白坯)出坯率低的主要原因是大豆中蛋白质在不同操作工序中流失,如泡豆时间过长随泡豆水流失,豆浆出率太多使豆浆浓度过稀随黄泔水流失,泡豆容器设定不合理,太小使豆泡不透形成夹生豆,及缺少复磨工序使蛋白质留存豆渣中,容器凝固剂浓度高、点浆过速使蛋白质分子过度收缩形成豆脑组织保不住水,从而使蛋白质随黄泔水流失。就如何提高原料蛋白质利用率及白坯出坯率提出了参考意见。
The main reason caused low pehtze production rate is the loss of soybean protein during the production, for example, loss in the soaking water caused by long soaking time; loss with soy whey due to high soymilk producing rate and low concentration; semi-cooked bean caused by small soaking container; etc. This paper proposed consult ideas about how to increase the pehtze production rate and improve the protein utilization ratio of raw materials.
出处
《中国酿造》
CAS
北大核心
2004年第11期1-3,共3页
China Brewing
关键词
腐乳
制坯
出坯率
影响因素
sufu
pehtze preparation
pehtze production rate
influence factors
