Based on the primary processing technology of a new kind convenient jellied soybean curd powder, four factors influen its quality, coagulant, stabilizer, coagulation temperature and time were studied.

• 在确定了方便豆腐花粉基本工艺条件的基础上,重点对影响其品质的凝固剂、稳定剂、凝固温度和凝固时间进行了实验研究,通过正交试验确定了其最佳凝固条件。