摘要
为了探究工艺参数对黑豆充填豆腐物理特性的影响,并对其进行优化,本文以凝胶强度、感官评分为评价指标,通过单因素和正交试验分析凝固剂添加量、豆浆固形物含量、点浆温度及凝固温度对黑豆充填豆腐感官品质的影响。结果表明,黑豆充填豆腐工艺在凝固剂添加量0.25 g/100 mL、豆浆固形物含量11%、点浆温度20℃、凝固温度80℃、凝固时间30 min条件下,制备的豆腐质地均匀且感官特性表现最佳。
In order to explore the influence of process parameters on the physical properties of black bean filled tofu and optimize it,this paper analyzed the influence of coagulant addition,soybean milk solids content,tapping temperature and coagulation temperature on the sensory quality of black bean filled tofu through single factor and orthogonal tests,taking gel strength and sensory score as evaluation indicators.The results showed that the best processing parameters of black bean filled tofu were the addition of 0.25 g/100 mL of coagulant,the content of soybean milk solids 11%,the temperature of tapping 20℃,the setting temperature 80℃,and the setting time 30 min.Under these conditions,the tofu prepared was uniform in texture and had the best sensory properties.
作者
王艳
戴承恩
任国平
林诗泓
WANG Yan;DAI Cheng’en;REN Guoping;LIN Shihong(Hangzhou Wanxiang Polytechenic,Hangzhou 310023,China)
出处
《食品安全导刊》
2025年第22期115-118,共4页
Food Safety Guide Magazine
基金
2023年浙江省教育厅一般科研项目“黑豆盐卤充填豆腐凝固特性及工艺参数优化研究”(Z32023019)。
关键词
黑豆
充填豆腐
凝胶强度
感官特性
black bean
filled tofu
gel strength
sensory characteristics
