低脂豆腐脑的制备工艺研究  

Study on Production Technology of Low-fat Soybean Curd

作　　者：邹险峰[1] 吴琼[1] 陈丽娜[1] 刘雷[1] 张莉弘[1] 于淑艳[1] 陈星[1] 高长城[1] 

机构地区：[1]长春大学生物科学技术学院,吉林长春130022

出　　处：《食品研究与开发》2014年第9期81-83,共3页Food Research and Development

基　　金：吉林省教育厅"十二五"科学技术研究项目(2011218);吉林省教育厅"十二五"科学技术研究项目(2012240)

摘　　要：以低温豆粕为原料通过溶出、过滤、热处理和凝固等工艺制备低脂豆腐脑。正交试验结果表明,豆腐脑的最佳工艺条件为:GDL浓度为0.4%,凝固时间为30 min,凝固温度为85℃。在该条件下,豆腐脑的感官综合评分为94分,凝胶强度为14.738 g。脂肪含量分析显示,低脂豆腐脑的脂肪仅占干物质重的1.4%,明显低于普通的大豆豆腐脑。As raw material, low temperature soybean meal was made into low-fat soybean curd though a series of processes of dissolution, filtration, heating and solidification. The results of orthogonal experiment showed that the optimum technological conditions were followed：0.4%of GDL concentration, 30min of coagulation time and 85℃of coagulation temperature. In the condition, the sensory comprehensive score was 94 and the gel strength was 14.738 g. The fat content analysis showed that the fat level of low-fat soybean curd was account for 1.4%of dry weight, significantly lower than general soybean curd.

关 键 词：低温豆粕 凝胶强度 豆腐脑 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]