黑豆腐脑的加工工艺研究  

Study on Production Technology of Black Soybean Curd

作　　者：邹险峰[1] 吴琼[1] 陈丽娜[1] 张莉弘[1] 于淑艳[1] 陈星[1] 刘博[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17期58-60,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：以黑豆和黄豆为原料通过制浆、灭菌和凝固等工艺制备黑豆腐脑。考察了黑豆与黄豆比例、GDL浓度、凝固时间、凝固温度对成脑的影响,单因素和正交试验结果表明,豆腐脑的最佳工艺条件为:黑豆与黄豆比例为1/1(g/g),GDL浓度为0.5%,凝固时间为20min,凝固温度为90℃。在最佳条件下,豆腐脑的感官综合评分为73分,凝胶强度为17.752 g。As raw material, black soybean and soybean was made into soybean curd though a series of processes of pulping, heating and solidification. Effect of ratio （black soybean/soybean）, GDL concentration, coagulation time and coagulation temperature was investigated. The results of single factor and orthogonal experiment showed that the optimum technological conditions were followed：1/1 of ratio （black soybean/soybean）, 0.5%of GDL concentration, 20 min of coagulation time and 90℃of coagulation temperature. In the condition, the sensory comprehensive score of soybean curd was 73 and the gel strength was 17.752 g.

关 键 词：黑豆 凝胶强度 豆腐脑 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]