薏米内酯豆腐的研制及其质构分析  

Coixseed Lactone Bean Curd and Text Profile Analysis

作　　者：程秀玮[1] 魏玮[1] 

机构地区：[1]天津现代职业技术学院生物化工系,天津300350

出　　处：《农产品加工（创新版）（中）》2014年第6期18-21,共4页Farm Products Processing

摘　　要：根据内酯豆腐制作的基本工艺,在原料中添加薏米,制作出含有薏米风味和营养的内酯豆腐。以薏米与大豆混合比例、内酯添加量和凝固温度为考察因素,通过正交试验优化出薏米内酯豆腐的最佳制作工艺为薏米与大豆混合比例1∶4,内酯添加量0.25%,凝固温度85℃,并利用质构仪对该优化条件下制作的薏米内酯豆腐进行质构检测(TPA),其硬度为318.45,弹性为0.945,回复性为0.231,黏附性为0.569。结果表明,在该优化条件下制作的薏米内酯豆腐表面平整、断面光滑、质地均匀、口感细腻,具有薏米独特风味和营养。The bean curd which is made by adding coixseed to the ordinary lactone bean curd ingredient presents the special flavor, nutrition and health care function. The ratio of coixseed and soybean, the quantity of GDL and the solidifying temperature are analyzed, and the optimum formulation for coixseed lactone bean curd is determined by the orthogonal test as the following： the ratio of coixseed and soybean is 1 ： 4, the quantity of GDL is 0.25% and the solidifying temperature is 85 ℃. At the same time, the texture parameters of the lactone bean curd detected by the texture profile analyzer, are hardness 318.45, springiness 0.945, resilience 0.231 and adhesiveness 0.569. The results show that the surface of it is flat and smooth, the taste of it is delicate and tender combined with the unique flavor and nutrition of coixseed.

关 键 词：薏米 豆腐 正交试验 质构分析 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]