紫薯保健豆腐的工艺研究  

Technological Study on Health Food of Purple Sweet Potato Tofu

作　　者：刘波[1] 庄苑婷[1] 黄燕云[1] 袁利鹏[1] 

机构地区：[1]广东农工商职业技术学院热作与管理系,广东广州510507

出　　处：《食品研究与开发》2012年第9期94-97,共4页Food Research and Development

摘　　要：以黄豆和紫薯为主要原料,通过传统豆腐工艺加工制作新型豆腐。通过单因素与多因素正交试验,确定紫薯豆腐的最佳配方工艺条件。结果表明:温度对产品感官品质的影响最大,其次是豆浆和紫薯汁比例、石膏量、黄豆和紫薯水的添加量;最后确定了最佳的工艺配方:黄豆500 g,紫薯250 g,分别加入水1 000 mL制备豆浆汁与紫薯汁,豆浆与紫薯汁比例为6∶1,石膏量为3.5 g,温度为100℃。产品感官性状良好,不仅含有独特的紫薯营养功能,还为开发新品种豆腐提供了理论参考。In this experiment, a new tofu was processed through the traditional processing, using soybean and purple sweet potato as the main raw material. Through the single experiments and the orthogonal experiments, the best formula of the purple potato tofu was concluded. The results showed that the most important factor influenced on the tofu sensory quality was the temperature, followed by the ratio of soymilk and purple potato juice, the amount of gypsum, soybeans, and the water. The best recipe was that 1 000 mL water was added into 500 g soybean to made soymilk; 1 000 mL water was added into 250 g purple sweet potato to made purple sweet potato juice,the ratio of soymilk and purple sweet potato juice was 6：1, the gypsum content was 3.5 g, the temperature was 100 ~C. The product has good sensory properties, and not only contains a unique purple potato nutritional function, but also provides a theoretical basis for the development of new tofu varieties.

关 键 词：紫薯 豆腐 石膏 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]