芹菜鱼肉豆腐的加工工艺研究  

Study on the Process Technics of Celery and Fish Tofu

作　　者：常志娟[1] 张培旗[1] 谢孟玲[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002

出　　处：《食品工业》2012年第10期71-74,共4页The Food Industry

摘　　要：以大豆、鱼肉、芹菜为主要原料,葡萄糖酸-δ-内酯(GDL)作为凝固剂,研制出芹菜鱼肉豆腐。以产品的感官评价为指标,采用正交试验的方法。试验结果表明:在料水比为1∶6的豆浆中加入30%芹菜汁12mL,50%鱼浆20 g、85℃下添加10%葡萄糖酸-δ-内酯12 g,最终所得的产品颜色风味较好,营养丰富,具有一定的保健功效。With soybeans, fish and celery taken as the raw materials, glycolic acid-6-1actones （GDL） as coagulant, celery and fish tofu was produced. The main evaluating index of the product was the sense. The optimum condition and technical parameters were obtained by orthogonal test. The experimental results showed that the concentration of water to soybean was 6 ： 1, 30% celery juice 12 mL, 50% offish paste 20 g, and 85 ℃ with 10% glucose under acid-6- lactones 12 g. The product was better color and flavor, and abundant nutrition with healthy efficacy.

关 键 词：豆腐 鱼肉 芹菜 葡萄糖酸-δ-内酯(GDL) 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]