摘要
在单因素试验的基础上,采用响应曲面法对乳酸菌发酵黄浆水制作豆腐凝固剂的工艺进行了优化。结果表明:当黄浆水与牛乳体积比为1∶4时,其对乳酸菌的驯化效果较好,适宜作为发酵剂;制作豆腐凝固剂的最佳工艺参数为发酵剂接种量17.5%、发酵时间16 h、乳糖添加量9%。利用此工艺制作的凝固剂所制成的豆腐,质地细腻,硬度、弹性最佳,有香味。
On the basis of single-factor experiments , the response surface method was used to optimize the technologies for the preparation of tofu coagulator with tofu whey which was fermented by lactobacillus .The results showed that tofu whey plus cow＆#39;s milk （1∶4 in volume） had better domestic effect on lactobacillus , and this mixture was suitable to be used as leavening agent .The optimum technological parameters for the preparation of tofu coagulator were obtained as follows ：inoculums size of leavening agent 17.5%, fermentation time 16 h, additive amount of lactose 9%.The prepared tofu with the coagulator made by this technology had fine and smooth texture and the best hardness and elasticity , and it had a light fragrance .
出处
《江西农业学报》
CAS
2014年第3期85-89,100,共6页
Acta Agriculturae Jiangxi
基金
河南省科技攻关项目(092102210174)
关键词
响应曲面法
乳酸菌
发酵
黄浆水
豆腐凝固剂
Response surface method
Lactobacillus
Fermentation
Tofu whey
Tofu coagulator
