Full
Outline
To investigate the effects of key processing parameters on product quality during bean curd stick production, and optimize the processing technology.
Single-factor experiments were carried out for the critical control points of bean curd stick production, and response surface experiments were designed according to the results. The effects of processing parameters on sensory properties and mechanical properties of bean curd stick were studied. The comprehensive score, composed of sensory score (60%), elongation at break(20%) and tensile strength (20%), was used as the response value, and the production process was optimized.
The optimal processing conditions of bean curd stick production were determined as follows:Soybean-to-water mass ratio of 1:7.3, slurry pH 8.16 and sodium hydrosulfite addition of 0.037% based on soybean milk weight. Verification tests showed that bean curd stick produced under these conditions had bright color, strong beany flavor and good chewiness. The sulfur dioxide residue was 0.10 g/kg, which met food safety requirements.
The optimized processing technology provides reliable technical support for the industrial production of bean curd stick.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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