摘要
针对全豆豆腐加工中豆腐凝胶强度低的问题,研究了全豆豆腐煮浆工艺和凝固工艺中酶添加量、凝固温度、凝固时间和NaCl添加量对全豆豆腐凝胶强度的影响。得出全豆豆浆加热至90℃,保温10 min的加热条件下,全豆豆腐凝胶强度最佳。通过单因素和正交实验,得到最佳的凝固条件为:酶添加量1.2 U/mL豆浆、凝固温度50℃、凝固时间2 h和NaCl添加量0.125%,制得的全豆豆腐品质优良,几乎包含大豆全部营养,比传统豆腐营养更丰富。
Weak gel strength is the common quality problems in the whole soybean curd product, heating conditions and some gelation conditions such as enzyme concentration, gelation temperature, time and NaC1 concentration were studied. Heating soymilk to 90 ℃for 10 min resulted in the coagulation highest gel strength. Single factor and orthogonal experiments showed that the ideal tofu was obtained by heating the soymilk at 50 ℃ for 2 h under the following optimal conditions： 1.2 U/mL of TG and 0.125% sodium chloride. Under these conditions, the tofu showed nice sensory quality and had more nutrition than traditional tofu.
出处
《大豆科技》
2013年第6期22-28,共7页
Soybean Science & Technology
基金
贵阳市豆制品清洁生产技术与安全保障体系的研究与产业化(2010筑科农合同字第3-08号)
关键词
全豆豆腐
加热条件
凝固工艺
凝胶强度
全质构
Whole soybean curd
Heating conditions
Gelation process
Gel strength
TPA
