新型酸凝豆腐制作工艺的优化  

Optimization of New Acid Coagulation Tofu Making Process

作　　者：汪建明[1] 李立英[1] 耿媛[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《天津科技大学学报》2012年第4期21-26,共6页Journal of Tianjin University of Science & Technology

基　　金：天津市科技支撑计划重点项目(11ZCKFNC01800);天津科技大学科学研究基金资助项目(20100214)

摘　　要：研究混合乳酸菌发酵豆浆制得酸凝豆腐.研究了豆浆浓度、培养时间、培养温度、接种量、食用胶对制备酸凝豆腐的影响.通过单因素实验和正交实验确定制备酸凝豆腐的最佳条件:可溶性固形物含量为12.5%,接种量(菌种CYY-122与SVV-21的比例为1∶2)为豆浆体积的4.0%,卡拉胶的添加量为1.4%,培养时间为5,h,培养温度为39,℃.在该条件下酸凝豆腐的凝胶强度为25.6,g/cm2,持水率为69.82%,水分含量为84.34%,蛋白质含量为6.67%,呈白色、乳白色,有豆香味,无异味,块形完整,软硬适中,有弹性,均符合GB/T 22106—2008的要求.The process of a new acid coagulation tofu with soybean milk was studied. The milk was fermented after being mixed with lactic acid bacteria. The coagulating factors of the new acid coagulation tofu were discussed, which included soybean milk concentration, incubating time and temperature, the inoculated amount and the edible gum additives. Based on single factor and orthogonal design experiments, the optimum conditions of the new process to make acid coagulation tofu were determined as follows：soybean milk concentration was 12.5%, the fermentation time at a temperature of 39 ~C was 5 hours, the inoculating amount was 4.0%, the proportion of strains CYY-122 and SVV-21 was 1 to 2, and the carrageen additive was 1.4%. Under the optimum conditions, the rate of water holding of the new acid coagulation tofu was 69.82%, the gelatin strength 25.6 g/cm^2, the moisture 84.34%, and the protein 6.67%. The final product was white or milky white and elastic, which had a complete structure, moderate hardness and a nice bean flavor without any peculiar smell. All the indica- tors were in line with the standards of GB/T 22106-2008.

关 键 词：乳酸菌 豆腐 酸凝乳 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]