火锅豆腐的研制  

Research and Produce of Chafing Dish Bean Curd

作　　者：刘志明[1] 张影[1] 董亚雪 郭增旺 

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3期9-11,共3页Farm Products Processing

基　　金：黑龙江省大学生创新创业训练计划项目(2012)

摘　　要：针对市售豆腐强度差、离浆严重、不抗冻、不耐煮等问题，以大豆和卤片为原料，制作火锅豆腐。由单因素试验确定卤水加量、点脑时间、压制强度和压制时间的各自最佳水平，由正交试验确定火锅豆腐制作的最佳工艺条件，通过感官评分、力学测试、抗冻和耐煮试验评价火锅豆腐品质。结果表明，在卤水加量3．0％，点脑时间3．0min，压制强度1．8kPa，压制时间50min的条件下，可制得色泽白中泛黄、气味芳香、质地均匀而细腻、口感滑爽、强度高、韧性好、弹性适度、无离浆、抗冻、耐煮的火锅豆腐，其蛋白质含量为8．5％～11．0％，含水率为75％～80％。采用传统工艺并严格控制工艺参数，可制得满足食用要求的火锅豆腐。In view of those problems that sold bean curd has weak strength, not antifreeze, not resistant to cooking, percolated liquid seriously, produced chafing dish bean curd with soybean and halogen tablets that as raw materials. This paper determines the best level of brine dosage, coagulated soymilk time, pressure strength and pressurization time by single factor test, determined the best process conditions of chafing dish bean curd production by orthogonal test, evaluated chafing dish bean curd quality by sensory score, mechanical testing, tests of antifreeze and resistant to cooking. The results show that, produced chafing dish bean curd is light yellow in spotlessly white, fragrant smell, texture uniform and fine, mouthfeel smooth, high strength, good toughness, moderate elasticity, not percolated liquid, antifreeze, resistance to cooking under the conditions of brine dosage 3.0%, coagulated soymilk time 3.0 min, pressure strength 1.8 kPa, pressurization time 50 min, its protein content is 8.5%-11.0%, moisture content is 75%-80%. Adopted traditional craft and controlled process parameters strictly, can be obtained chafing dish bean curd that satisfied requirement of eating.

关 键 词：火锅豆腐 感官性质 力学性质 耐煮性 抗冻性 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]