豆腐渣制取膳食纤维时，因其水分，腥味而影响膳食纤维的风味和品质，所以对豆腐渣进行脱水、除腥前处理很有必要。文章分别用热风干燥、真空干燥、真空冷冻干燥对豆腐渣进行脱水干燥处理，结合干燥产品的持水性、溶胀性、结合脂肪能力，确定豆腐渣的摄佳脱水干燥方法，用豆腐渣粉进行NaOH浓度、脱腥时间、脱腥温度的单因素与正交实验，确定最佳的脱腥工艺条件。结果表明：热风千燥最好；最佳脱腥工艺条件为NaOH浓度0．9％，脱腥时间80min，水浴温度90℃。%Effect on flavor and quality of dietary fiber extracted by bean curd residue with moisture and the beany flavor, so it is very important to dewatering and deodorization of bean curd residue. Best drying method of bean curd residue was determined with hot air drying, vacuum drying, vacuum freeze drying and its water holding capacity, swelling, and combined with fat capacity, the optimum deodorization technology of bean curd residue was determined with a single factor and orthogonal experiments of concentration of NaOH, time of deodorization and temperature of deodorization. The results showed that the best drying method is hot air drying, the optimal deodorization technology is NaOH of 0.9 %, deodorization time of 80 min and water bath temperature of 90 ℃.
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