摘要
以重庆市石柱县的豆腐柴鲜叶为原料,通过单因素试验和响应面优化试验,研究豆腐柴鲜叶豆腐的加工工艺条件。结果表明:豆腐柴鲜叶豆腐的最佳加工工艺条件为料液比1:12(g/mL)、pH4.0、CaCO3添加量0.08%,在此条件下得到的豆腐柴鲜叶豆腐硬度为147.292g,凝胶强度为133.835g,渗出液为21.3mL/100g,出品率为826.2%,产品外观和质地良好。
The objective of this study was to optimize the processing conditions for manufacturing tofu from fresh leaves of Premna microphylla Turcz, collected from Shizhu county of Chongqing, using response surface methodology （RSM）. The optimal conditions for manufacturing of Premna microphylla Turcz leaf tofu were found as follows： pulping with a ratio of leaves to distilled water of 1：12 （g/mL）, pH adjustment to 4.0, and addition of 1% aqueous CaCO3 suspension to a final con- centration of 0.08%. The hardness of tofu under the optimized conditions was 147.292 g, gel strength 133.835 g, the amount of exudates 21.3 mL/100 g, and tofu yield 826.2%. Moreover, the appearance and texture of the tofu were good.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第24期313-317,共5页
Food Science
关键词
豆腐柴鲜叶豆腐
工艺条件
响应面法
PremnamicrophyllaTurczleaftofu
processingconditions； response surface methodology
