壳聚糖豆腐的加工工艺研究  

The Processing Technology of Chitosan Health Bean Curd

作　　者：李星科[1] 刘芳丽[2] 李素云[1] 陈静波[1] 张华[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 [2]河南大学公共卫生研究所,开封475000

出　　处：《食品工业》2014年第7期116-118,共3页The Food Industry

基　　金：国家"十二五"科技支撑计划资助项目(2012BAD37B06);郑州市"绿色食品添加剂开发及应用"科技创新团队资助项目

摘　　要：壳聚糖能使大豆蛋白发生絮凝,因此可以作为凝固剂应用于豆腐生产中。试验主要研究了壳聚糖作为凝固剂的豆腐的加工工艺。首先通过单因素试验确定凝固剂配比、凝固剂添加量、凝固温度和凝固时间对豆腐的得率及感官指标的影响,其次通过正交试验优化了豆腐的最佳工艺:壳聚糖的添加量为0.08%、凝固温度80℃和乙酸添加量1.2%。最后研究了壳聚糖豆腐的质构,发现壳聚糖作为豆腐的凝固剂制作的新型豆腐在质构方面优于传统石膏豆腐。Chitosan can make soy protein flocculation, so it can be used as a coagulant in bean curd production. The processing technology of chitosan as a coagulant of tofu was studied. Firstly, the coagulant dosage, solidification temperature and setting time have a significant influence on the tofu yield and sensory indexes by single factor test. Secondly, the optimum processing technology of tofu was optimized by the orthogonal test： the addition of chitosan was 0.08%, the solidification temperature was 80 ℃ and the Acetic acid adding dosage was 1.2%. Finally, the texture and taste oftofu from chitosan was superior to that of the traditional plaster tofu. It is important to the development of chitosan as a coagulant and tofu industry.

关 键 词：壳聚糖 凝固剂 豆腐 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]