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題 名 | 利用反應曲面法探討Curdlan及糯玉米澱粉的添加對嫩豆腐冷凍乾燥適性之影響=Studies on the Effects of the Addition of Curdlan and Waxy Corn Starch on the Freeze-Drying Suitability of Soft Tofu by Using Response Methodology |
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作 者 | 金安兒; 陳建富; | 書刊名 | 中國農業化學會誌 |
卷 期 | 37:3 1999.09[民88.09] |
頁 次 | 頁390-402 |
分類號 | 473.19 |
關鍵詞 | 嫩豆腐; 糯玉米澱粉; 反應曲面法; 冷凍乾燥; Soft tofu; Curdlan; Waxy corn starch; Response surface methodology; RSM; Freeze-drying; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究於嫩豆腐製程中採用不同之curdlan濃度(0~2%)、糯玉米澱粉濃度0~4%)、凝結劑濃度(0.2~0.4%)及凍結溫度(-5~-45℃),並利用反應曲面法(RSM)來對所有嫩豆腐產品之冷凍乾燥適性進行探討,嘗試開發具冷凍乾燥適性的嫩豆腐。結果發現最適加工條件範圍為:curdlan濃度0.8~2%、葡萄糖酸-δ-內酯濃度0.3%、糯玉米澱粉濃度3.7~4%及預備凍結溫度-45℃,此條件組合下所製得之冷凍乾嫩豆腐製品具有極佳之接受性。 |
英文摘要 | The effects of curdlan (0~2%), waxy corn starch (0~4%), coagulant (0.2~0.4%) concentrations and freezing temperature (-5~-45℃) on soft tofu were examined by using response surface methodology (RSM) in order to obtain a soft tofu with freeze-drying suitability. It was found that the optimum processing conditions obtained were curdlan 0.8~2%, glucono-δ-lactone 0.3%, waxy corn starch 3.7~4%, and freezing temperature -45℃, and that the products were acceptable. |
本系統中英文摘要資訊取自各篇刊載內容。