石斛包浆豆腐配方、制备工艺数据集

1、数据采集：根据口感、苦味、保健功效等需求，形成多种石斛包浆豆腐，采集配方信息和工艺信息，包括原料名称、原料用量、工艺操作、控制要求。
2、数据处理：对包浆豆腐进行弹性、风味、包浆效果测评，经数据统计、关联性分析，形成石斛包浆豆腐配方数据集，明确原料名称、原料用量、工艺操作、控制要求，实现具有金钗石斛的药用价值、颜色淡绿、感官效果极佳、保鲜期长、弹性适中、制作时间短的包浆豆腐的生产。
3、数据应用：用于石斛包浆豆腐的生产与新品研发，该数据集能够直接提高包浆豆腐的附加值和改善包浆豆腐的口味，促进高营养价值包浆豆腐的发展，为中药材与包浆豆腐的复配技术研发提供数据参考；同时还有利于保障生产质量与效率，规范生产过程的控制要求，为标准化生产规程的形成提供数据参考。

1. Data Collection: Based on requirements including taste, bitterness, and health efficacy, multiple varieties of Dendrobium-infused bao jiang tofu were developed, and their formula and process information were collected, including raw material names, raw material dosages, process operations, and control requirements.
2. Data Processing: Evaluations on the elasticity, flavor, and wrapping effect of the bao jiang tofu were conducted. Through data statistics and correlation analysis, a formula dataset for Dendrobium-infused bao jiang tofu was established, which clarifies raw material names, raw material dosages, process operations, and control requirements. This enables the production of bao jiang tofu that features the medicinal value of Dendrobium nobile, light green color, excellent sensory performance, long shelf life, moderate elasticity, and short production time.
3. Data Application: This dataset is applied to the production and new product development of Dendrobium-infused bao jiang tofu. It can directly enhance the added value and improve the taste of bao jiang tofu, promote the development of high-nutrition bao jiang tofu products, and provide data references for the research and development of compound technology combining traditional Chinese medicinal materials and bao jiang tofu. Meanwhile, it helps ensure production quality and efficiency, standardize the control requirements in the production process, and offer data references for the formulation of standardized production procedures.

搜集汇总

背景与挑战

背景概述

该数据集由贵州赤水包浆豆腐食品有限公司自行产生，规模为18.5KB，无更新周期，专注于石斛包浆豆腐的配方和制备工艺。它通过采集原料、工艺等数据，经统计分析后用于提高豆腐附加值、改善口味，并支持标准化生产和新品研发，促进中药材与食品的复配技术发展。