首页 | 本学科首页   官方微博 | 高级检索  
     检索      

花生豆腐制作工艺的研究
引用本文:侯利霞,郭长玉.花生豆腐制作工艺的研究[J].安徽农业科学,2009,37(28):13519-13520.
作者姓名:侯利霞  郭长玉
作者单位:河南工业大学粮油食品学院,河南郑州,450052
摘    要:目的]确定花生豆腐的最佳制作工艺。方法]以大豆和花生为原料,磨浆、煮沸后加入凝固剂制作花生豆腐。采用感官剖面法和评分结合评价制品的外观、口感、风味等,测定豆腐质构并计算豆腐产率。采用单因素试验和正交试验确定花生豆腐的最佳工艺条件。结果]单因素试验结果表明,豆浆浓度为1:7~1:9,煮浆时间为2min,花生添加量为40%~60%,凝固剂用量为1.4%-1.8%时,花生豆腐的质量较好。正交试验结果表明,影响花生豆腐咀嚼性的主要因素依次为豆浆浓度〉花生添加量〉凝固剂添加量〉煮浆时间。结论]花生豆腐的最佳制作工艺为花生添加量40%,凝固剂添加量1.8%,煮浆时间2min,豆浆浓度1:7。此条件下生产的花生豆腐咀嚼性最好(87.33),凝胶强度为11.46g/cm^2,豆腐得率为1.42。

关 键 词:花生豆腐  最佳工艺  正交试验

Study on Making Process of Peanut-tofu
HOU Li-xia et al.Study on Making Process of Peanut-tofu[J].Journal of Anhui Agricultural Sciences,2009,37(28):13519-13520.
Authors:HOU Li-xia
Institution:HOU Li-xia et al(College of Grain , Oil-Food,Henan University of Technology,Zhengzhou,Henan 450052)
Abstract:Objective]The study was to determine the optimal making process of peanut-tofu.Method]With soybean and peanut as the materials, the peanut-tofu was prepared after they were grinded,boiled and the coagulant was added.The appearance,taste and flavor of the products were comprehensively evaluated by sensory profiling and score methods,and the texture of tofu was determined and its yield rate was calculated.The single factor and orthogonal tests were taken to determine the optimal making process of peanut-tof...
Keywords:Peanut-tofu  Optimal process  Orthogonal test  
本文献已被 CNKI 维普 万方数据 等数据库收录!
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号