| 再论如何提高腐乳坯的出率 |
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| 引用本文： | 王瑞芝. 再论如何提高腐乳坯的出率[J]. 中国酿造, 2015, 34(7): 113. DOI: 10.11882/j.issn.0254-5071.2015.07.027 |
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| 作者姓名： | 王瑞芝 |
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| 作者单位： | 1.上海鼎丰酿造食品有限公司，上海201499；2.中国调味品协会 专家技术委员会，北京100036 |
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| 摘 要： | 该文从腐乳酿造工艺流程角度出发，探讨了大豆品质选择、腐乳坯操作、熟浆操作、点浆操作、上榨制坯等工艺环节对腐乳出坯率的影响，为提高腐乳出坯率奠定了一定的基础，为我国腐乳业的发展提供参考。
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| 关 键 词： | 大豆品质选择 腐乳坯操作 熟浆 点浆操作 上榨制坯 |
Discussion on improving the production rate of sufu pehtze |
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| WANG Ruizhi. Discussion on improving the production rate of sufu pehtze[J]. China Brewing, 2015, 34(7): 113. DOI: 10.11882/j.issn.0254-5071.2015.07.027 |
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| Authors: | WANG Ruizhi |
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| Affiliation: | 1.Shanghai Dingfeng Fermented Food Co., Ltd., Shanghai 201499, China; 2.Technical Committee of Experts,
China Condiment Industrial Association, Beijing 100036, China |
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| Abstract: | From the perspective of the technology of sufu, the effect of soybean quality selection, sufu pehtze operation, soymilk-making operation, curdling operation, and tofu-squeezing technology on the production of sufu pehtze was discussed. The paper laid a certain foundation for improving the production rate of sufu pehtze, and provided reference for the development of sufu industry in China. |
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| Keywords: | soybean quality selection sufu pehtze operation soymilk-making operation curdling operation tofu-squeezing technology |
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