【摘要】 【目的】为优化米豆腐预拌粉制备过程中浸泡和磨浆工艺条件。【方法】以早籼米为原料，制备米豆腐预拌粉后加工米豆腐，并以米豆腐的感官评分、硬度和弹性为评价指标，采用单因素试验和正交试验研究了大米浸泡温度、浸泡时间、磨浆料液比和磨浆粒度对米豆腐品质的影响。【结果】米豆腐预拌粉制备过程中浸泡和磨浆的最佳工艺参数为大米浸泡温度35℃、浸泡时间4 h、磨浆料液比1∶1.5、磨浆粒度0.15 mm;在此条件下制备的预拌粉所加工的米豆腐感官评分最高，为87.1,硬度为3 735.05 g,弹性为0.94。【结论】该研究可为米豆腐预拌粉的实际生产提供一定的参考。更多还原

【Abstract】 [Objective]To optimize the conditions of soaking and grinding in the preparation of rice tofu premix powder. [Methods]Rice tofu was prepared based on the preparation of premix powder by using early indica rice as the primary raw material.Taking the sensory score, hardness and elasticity of the rice tofu as the index, the effects of rice soaking temperature, soaking time, rice-to-water ratio, and grinding particle size on the quality of rice tofu were studied through single factor experiments and orthogonal experiments.[Results] The optimized parameters for the soaking and grinding were as follows: soaking temperature 35 °C,soaking time 4 hours, rice-to-water ratio 1∶1.5,and grinding particle size 100 mesh.Under these conditions, the sensory score of the rice tofu prepared with the premix powder was the highest(87.1),with a measured hardness of 3 735.05 g and an elasticity of 0.94.[Conclusion]This research can provide a valuable reference for the practical production of rice tofu premix powder.更多还原