胡萝卜彩色豆腐制作工艺的研究

豆腐富含蛋白质及维生素、矿物质等,在我国已有2000多年的加工历史,但产品品种单一。以大豆和胡萝卜为原料,CaSO4为凝固剂,对改变胡萝卜添加量、豆浆浓度、凝固剂添加量和凝固温度进行单因素实验,再通过正交实验确定最佳工艺条件。结果表明,当豆浆固液比为1∶7,凝固剂CaSO4添加量为0.26%,点浆温度为85℃,胡萝卜汁添加量为75mL时,制作的豆腐弹性最大(0.866),色泽鲜艳(R3.4,Y3.4)。

Study on the Technology for the Production of the Colored Ccarrot Juice-bearing Bean Curd

Tofu has the rich content of protein,the Vitamin,the mineral,substances and so on,and had more than 2000 years processing history in our country,but its color and taste are monotory. This study used carrots and soybeans as raw materials,calcium sulfate as the coagulant,and determined the optimal preparing parameters through the single- factor trials and the orthogonal design. The results indicated the optimal preparing parameters are as follows: the concentration of soymilk is 1∶7,the amount of coagulant is 0.26%,coagulation temperature is 85℃,and the amount of carrot juice is 75 mL,t,and the resulting product had the highest elastane (0.866),and the bright color (R3.4,Y3.4) .