摘要
利用豆清发酵液作为豆腐凝固剂进行点浆生产豆腐。通过单因素试验确定豆清发酵液总酸含量,豆清发酵液添加量和点浆温度为影响因素,以感官评分和弹性为响应值,采用响应面法对试验设计进行优化。结果表明,豆清发酵液点浆的最佳工艺条件为:豆清发酵液总酸含量5.3g/kg,豆清发酵液添加量29%,点浆温度76℃,在该条件下得到的豆腐感官评分为(76.20±0.36)分,豆腐弹性为0.95±0.01。
Fermented soybean processing waste water was used as coagulant to produce tofu.On the basis of single factor experiments,the total acid of fermented soybean processing waste water,amount of fermented soybean processing waste water and the temperature of pointing soybean milk were main factors,taking the sensory evaluation score and springiness,and the coagulation conditions were optimized through response surface methodology.Results showed that the optimum coagulation parameters were as follows：the total acid of fermented soybean processing waste water 5.3 g/kg,the amount of fermented soybean processing waste water 29% and the temperature of pointing soymilk 76 ℃.Under these conditions,sensory evaluation score of tofu arrived at 76.20±0.36,springiness arrived at 0.95±0.01.
出处
《食品与机械》
CSCD
北大核心
2017年第1期182-187,192,共7页
Food and Machinery
基金
邵阳学院研究生科研创新项目(编号:CX2015SY004)
湖南省教育厅青年项目(编号:13B110)
豆制品加工技术湖南省应用基础研究基地项目(编号:2013TP4067)
湖南省果蔬清洁加工工程技术研究中心项目(编号:2015TP2022)
关键词
豆腐
豆清发酵液
点浆
tofu
fermented soybean processing waste water
coagulation
