紫薯彩色豆腐的研制  

Research and Produce of Purple Sweet Potato Color Bean Curd

作　　者：刘志明[1] 于洋[1] 张影[1] 张清荣[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《农产品加工（创新版）（中）》2014年第1期12-14,18,共4页Farm Products Processing

基　　金：黑龙江省"大学生创新创业训练计划"项目(20121106)

摘　　要：以紫薯和大豆为主要原料，研制紫薯彩色豆腐。研究紫薯添加量、凝固剂添加量、蹲脑温度、蹲脑时间4个单因素对豆腐品质的影响，用正交试验优化紫薯彩色豆腐的制作工艺参数，以感官评分评价豆腐品质，得到的最佳配方和工艺条件为紫薯添加量30％，凝固剂添加量2．8％，蹲脑温度80℃，蹲脑时间60min，卡拉胶与豆浆比例为0．4g／100mL。所得紫薯彩色豆腐呈纯正的紫色，强度与弹性适宜，质地均匀，兼有普通豆腐香气和紫薯特有的甜味。紫薯彩色豆腐中花青素含量为1．02～1．93mg／100g，含水率为76．3％，蛋白质含量为8．2％。加入紫薯后豆腐色彩鲜艳，营养互补，更宜健康。This paper studies and produces purple sweet potato color bean curd with purple potato and soybean that as main raw materials. Study the influence of purple sweet potato dosage, coagulant dosage, standing temperature and standing time to tofu quality, optimized process parameter of making purple sweet potato color bean curd by orthogonal test, evaluated quality of tofu by sensory score. The optimal recipe and process conditions are that： purple sweet potato dosage is 30%, coagulant dosage is 2.8%, standing temperature is 80 ℃, standing time is 60 min, the proportion of earrageenan to soybean milk is 0.4 g/lO0 mL. The purple sweet potato color bean curd is pure purple, strength and elastic are appropriate, texture is uniform, it has fragrance of ordinary tofu and sweetness of purple sweet potato. Anthocyanin content is 1.02 mg/lO0 g to 1.93 mg/100 g in purple sweet potato color bean curd, moisture content is 76.3%, protein content is 8.2%. After adding purple potato, the tofu was colorful, the nutrient is complement each other, more suitable for health.

关 键 词：紫薯 彩色豆腐 花青素 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]