无废渣、无废水豆腐加工工艺优化

摘要

Using northeast of soybeans as raw material, the production process of no residue and no waste water tofu were optimized by soybean peeling, UHP nano homogeneous and freezing molding. The results showed the optimum conditions were:homogenization pressure 70 MPa, water ratio 1∶6 (g/mL), the composite coagulant dosage of 0.3%, the no residue and no waste water tofu was rich in dietary fiber, moderate hardness and elastic.%以东北大豆为原料，采用大豆脱皮、纳米超高压均质、凝固成型等工艺对无废渣、无废水豆腐制作工艺进行优化。得到最佳工艺条件为：均质压力70 MPa、料水比1∶6（g/mL），复合凝固剂用量0.3%，制作出的豆腐富含膳食纤维，硬度适中，富有弹性。