灭菌型花生豆腐商品化生产工艺  

Technological Investigations of Commercial Manufacturing of Sterilized Peanut Tofu

作　　者：张瑞宇[1] 雷宇娇[1] 

机构地区：[1]重庆工商大学环境与生物工程学院,重庆400060

出　　处：《食品科学》2011年第22期303-307,共5页Food Science

摘　　要：以花生为主要原料研究花生豆腐商品的生产工艺。重点研究高酰基结冷胶(high acyl,HA)/低酰基结冷胶(low acy l,L A)、乙酸钙、卡拉胶、单甘酯和煮浆温度对花生浆液凝胶形成和凝胶特性的影响。单因素试验结果表明,质量分数0.05%和0.1%的乙酸钙分别与HA或卡拉胶配合对胶凝作用影响不明显;而与质量分数0.2%～0.3%以上的LA配合时对凝胶形成和凝胶性质改进明显有利;由正交试验可知,HA/LA复配物、乙酸钙对凝胶体的强度,耐热性、耐沸腾冲击性有显著影响,最佳胶凝工艺条件为0.1%乙酸钙、0.2%LA、0.2%HA、0.1%卡拉胶、0.1%单甘酯,85℃煮浆50min;确定商品化生产工艺为:制备优质花生浆液,经乳化、均质,按最佳胶凝工艺条件加入胶凝剂,升温至85℃后加入乙酸钙,恒温至50min冷却、包装密封、100℃二次灭菌、冷却。所得花生豆腐产品感官品质和质构特性优异,常温下货架期为2d。The commercial manufacturing technology of peanut tofu was investigated in this study with emphasis on the effects of Ca2＋,LA,HA,carrageenan,monoglyceride and cooking temperature on the gel-forming and gel properties of peanut milk.The results of one-factor-at-a-time experiments showed that 0.05% and 0.1% calcium acetate combined with HA or carragheen had little effect on the gelation of peanut milk and its gel properties.However,the addition of 0.2%-0.3% LA had significant influence.The experimental results of orthogonal array design indicated that Ca2＋ and HA/LA had significant influence on the gel strength,heat resistance and boiling shock resistance of peanut gels.The best gel quality was achieved when 0.1% Ca2＋,0.2% HA,0.2% LA,0.1% carrageenan,and 0.1% monoglyceride were present in peanut milk and cooked at 85 ℃ for 50 min.The commercial process for the production of peanut tofu was established：（1） high-quality peanut milk was emulsified and homogenized,followed by the addition of gelling agent;（2） Ca2＋ was added into the mixture when it was heated to 85 ℃;and（3） the mixture was then cooled down,packaged and sealed,and sterilized at 100 ℃ after heating at 85 ℃ for 50 min.The finished product had a satisfied quality and texture profile with a shelf-life of 2 days.

关 键 词：花生豆腐 胶凝剂 凝胶特性 工艺技术 商品化 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程] TS219[轻工技术与工程—食品科学与工程]