Effect of Processing Conditions on the Texture of the Dried Beancurd

Abstract:

The aim of this study is to develop an optimum process for production of the beancurd,for this,the process parameters were determined by single factor experiment by the texture machine analysis and the optimum parameters listed as follows: Cross over the soda adopt the density is 0.3 g/dL for 4 minutes,the air dry temperature 100 ℃ for 30 minutes;the sterilization temperate 121 ℃ for 20 minutes.