无糖型即食豆腐花生产工艺研究  

Study on the Processing Technology of Sugar Free Instant Jellied Bean Curd

作　　者：黄群[1] 麻成金[1] 车科[1] 孙术国[1] 田江慧[1] 蒋宗明[1] 

机构地区：[1]吉首大学食品科学研究所,湖南吉首416000

出　　处：《食品与发酵工业》2009年第9期97-101,共5页Food and Fermentation Industries

摘　　要：以大豆为原料,研究无糖型即食豆腐花的生产工艺,确定大豆浸泡条件、磨浆工艺及最佳凝固条件。结果表明,浸泡条件为:浸泡液为质量分数0.6%NaHCO3,浸泡温度30℃,浸泡时间8 h;磨浆工艺为:磨浆用水NaHCO3质量分数0.1%,磨浆温度80℃,豆水比(g∶mL)1∶8;凝固条件为:复合凝固剂[D-葡萄糖酸-δ-内脂(GDL)∶CaCl2质量比为2.5∶1)0.3%,黄原胶0.08%,凝固温度85℃,凝固时间30 min。冲调后产品有浓郁的豆香味、口感细腻、甜度适中。Using soybean as raw material, the technology of sugar free instant Jellied bean curd was developed, the soaking condition of soybean, the grinding starch condition and the optimal coagulation condition were determined. The results indicated that the soaking conditions were as following： the solution of NaHCO3 0.6% , soaking 8 h at 30℃ ; the grinding starch conditions were ： NaHCO3 solution 0.1% , temperature 80℃ , the ration of soybean to water was 1： 8. Moreover the coagulation conditions were： the compound coagulant（ GDL： CaCl2 = 2.5：1 ） 0.3% , xanthan gum 0.08% , coagulating 30 min at 85 ℃. The sugar free instant Jellied bean curd had strong bean scent, delicated taste, appropriate sweetness.

关 键 词：豆腐花 生产工艺 无糖配方 即食 凝固 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程] TQ461[轻工技术与工程—食品科学与工程]