黑果腺肋花楸内酯豆腐的工艺优化

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英文篇名：Optimization of Aronia melanocarpa Lactone Soybean by Orthogonal Experiments 作者：朱凤妹 ; 李佳璇 ; 张海娟 ; 马敬超 ; 李军 英文作者：ZHU Fengmei;LI Jiaxuan;ZHANG Haijuan;MA Jingchao;LI Jun;College of Food Science and Technology,Hebei Normal University of Science and Technology;College of Food Science and Technology,Hebei Agricultural University; 关键词：黑果腺肋花楸 ; 大豆 ; 内酯豆腐 ; 正交试验 英文关键词：Aronia melanocarpa;;soybean;;lactone tofu;;orthogonal test 中文刊名：SPGY 英文刊名：The Food Industry 机构：河北科技师范学院食品科技学院;河北农业大学食品科技学院; 出版日期：2019-02-20 出版单位：食品工业 年：2019 期：v.40;No.269 基金：河北省教育厅重点项目(ZD2015052);; 河北省研究生专业学位教学案例(库)建设项目(KCJSZ2017100);; 河北省教育教学教研改革项目(2017GJJG159);; 校级教育教学改革研究重点项目(JYZB201704) 语种：中文; 页：SPGY201902006 页数：4 CN：02 ISSN：31-1532/TS 分类号：28-31

摘要

介绍以大豆和黑果腺肋花楸为主要原料,制作黑果腺肋花楸内酯豆腐。这种豆腐综合了花楸和大豆的营养价值,具有很好的市场潜力。试验选择影响豆腐品质的4个主要因素,包括料液比、葡萄糖酸内酯添加量、豆浆与花楸原浆体积比及凝固时间。以感官评分作为评价指标,通过正交试验考察最佳制作工艺条件。试验所得最佳的工艺条件为:料液比1︰5 (g/mL)、葡萄糖酸内酯添加量0.30%、豆浆与花楸原浆体积比25︰1、凝固时间30 min时,硬度、咀嚼、保水性、破裂力好,色泽佳。
        The Aronia melanocarpa lactone tofu was produced using the soy and Aronia melanocarpa as the main raw material. This combination of nutritional value of Aronia melanocarpa and soybeans, had good market potential. Test selected four major factors affecting the quality of tofu, including solid-liquid ratio, the amount of gluconolactone, Aronia melanocarpa juice and puree added amount, time of congelation. The optimal production condition by orthogonal test and sensory evaluation ratings was determined. The results indicated that the optimal formulation process was as follows: liquid-solid ratio of 1︰5(g/m L), gluconolactone addition amount of 0.30%, volume ratio of soybean milk and Aronia melanocarpa puree dosage 25︰1, the congelation time 30 min, the product was obtained with good hardness, chewing, water retention, rupture strength and color.

引文

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