高亚麻酸含量的豆腐脑加工工艺  

Production technology of high linolenic acid content soybean curd

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

机构地区：[1]长春大学食品科学与工程学院,长春130022

出　　处：《食品科技》2014年第10期125-128,共4页Food Science and Technology

基　　金：吉林省教育厅"十二五"科学技术研究项目(2012240);长春市科技计划项目(2013179)

摘　　要：以低温豆粕和紫苏油为原料通过溶出、过滤、匀质、热处理和凝固等工艺制备高亚麻酸豆腐脑。正交试验结果表明,豆腐脑的最佳工艺条件为:GDL浓度为0.5%,凝固时间为30min,凝固温度为80℃。在该条件下,豆腐脑的感官综合评分为90分,凝胶强度为21.693 g。脂肪成分分析表明,高亚麻酸豆腐脑的α-亚麻酸含量达到60.274%,远高于普通豆腐脑的8.39%。As raw material, low temperature soybean meal and perilla oil was made into high linolenic acid content soybean curd though a series of processes of dissolution, filtration, homogenate, heating and solidification. The results of orthogonal experiment showed that the optimum technological conditions were followed： 0.5% of GDL concentration, 30 min of coagulation time and 80 ℃ of coagulation temperature. In the condition, the sensory comprehensive score was 90 and the gel strength was 21.693 g. The fat content analysis showed that the α-Linolenic acid level of high linolenic acid content soybean curd was account for 60.274% of total fat, significantly higher than general soybean curd.

关 键 词：Α-亚麻酸 凝胶强度 豆腐脑 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]