无渣豆腐加工中凝胶工艺的研究  

Research on gelation technics of non-residue tofu processing

作　　者：王维坚[1] 田海娟[1] 

机构地区：[1]吉林工商学院食品工程分院,吉林长春130062

出　　处：《食品与机械》2010年第3期51-53,共3页Food and Machinery

摘　　要：为提高大豆的利用率和改善豆腐的加工品质,采用原料冷冻、豆浆分步加热、高剪切均质、酶处理等技术手段,改进传统豆腐生产工艺,研究无渣豆腐加工过程中凝胶工艺。利用正交试验对凝固剂及助凝剂的用量进行研究,得到凝固过程中凝固剂和助凝剂的最佳使用量为:0.2%TG、0.35%GDL、0.3%NaCl,制得的无渣豆腐品质优良,与传统豆腐相比营养更为丰富,产率更高。The process of non-residue tofu by frozen soybean,step heating the soybean milk,high-speed shearing homogeneity,enzyme treating etc to improve the Utilization of soybean and processing quality of tofu.The quantity of TG,GDL and NaCl were studied by orthogonal test.The optimal combination has been educed through the test data：0.2% TG、0.35%GDL、0.3%NaCl.The no-residue tofu made by this process has more nutrition and higher output ratio than traditional way.

关 键 词：无渣豆腐 凝胶工艺 品质 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]