Development and research of soy products
1. Products development of different flavor dried bean curd, especially in taste and aroma.
2. Study on prolonging instant dried bean curd shelf life under room temperature, effects of sterilization method on quality and shelf life, and technology of non- thermal sterilization, vacuum packaging, modified atmosphere packaging and etc.
3. Research and application of industrialization standard process technology in traditional leisure food of soy products.
4. Study on construction of quantity safety management system of productive process based on HACCP in soy products.
5. Research of process technology in package tofu, such as shelf life, Coagulation, packing modes and etc.
6. Study on effects of material compounds, technological parameter and etc. on hardness, Chewiness, crispness sensory quality and etc. in instant dried beam curd.
7. Research and application of biotechnology in traditional fermentation soy products.