休闲卤豆干开发  

Production of Leisure Thick Gravy-Stewed Semi-Dehydrated Tofu

作　　者：周小虎[1,2] 赵良忠[1,2] 卜宇芳 李文强[1] 陈浩[1] 蒋琼华[1] 周晓洁[1] 

机构地区：[1]邵阳学院生物与化学工程系,湖南邵阳422000 [2]豆制品加工技术湖南省应用基础研究基地,湖南邵阳422000

出　　处：《安徽农业科学》2015年第4期289-291,共3页Journal of Anhui Agricultural Sciences

基　　金：湖南省重点实验室建设项目(2013TP4068);湖南省研究生科研创新项目(CX2014B440)

摘　　要：[目的]研究开发口味独特、安全营养的休闲豆干产品。[方法]以豆腐干坯为原料,通过卤制、调味、包装和杀菌等加工工艺制作7种不同口味的休闲卤制豆干,并对卤豆干感官得分、热量、一般营养成分及微生物含量进行分析测定。[结果]试验得出,葱爆牛肉、麻辣鲜虾、花椒卤鸭、孜然排骨和干锅鸡肉5种风味豆干产品感官评分均显著优于市售优质豆干,具有开发潜力;产品热量、水分、蛋白质、脂肪、碳水化合物和钠含量分别为(10 617.20±36.58)k J/kg、(561.70±15.23)g/kg、(182.00±4.80)g/kg、(164.00±6.75)g/kg、(82.00±4.36)g/kg和(1 200.00±25.34)mg/kg;菌落总数为(30±3.0)cfu/g,大肠菌群、致病菌均未检出,微生物指标符合GB 2711-2003要求。[结论]研究可为豆干新产品开发提供一种科学的方法。[Objective] To develop unique taste,safety nutrition leisure thick gravy-stewed semi-dehydrated tofu. [Method] Seven different flavors of leisure thick gravy-stewed semi-dehydrated tofu were made of semi-dehydrated tofu through bittern,seasoned,packaged and sterilization process. The sensory score,heat quantity,common nutritional composition and microbial content were determined. [Result] Compared with the commercial products,the sensory score of scallions beef,spicy shrimp,pepper Luya,cumin ribs and chicken groups were significant higher. Its calories,water,protein,fat,carbohydrate and sodium content was（10 617. 20 ± 36. 58） k J / kg,（561. 70 ± 15. 23） g / kg,（182. 00 ± 4. 80） g/kg,（164. 00 ± 6. 75） g/kg,（82. 00 ± 4. 36） g/kg and（1 200. 00 ± 25. 34） mg/kg; the total number of colonies was（30± 3. 0） cfu / g,pathogenic bacteria were not detected,microbial indicators meet the GB 2711-2003. [Conclusion] The study can provide a scientific method for development of new products of thick gravy-stewed semi-dehydrated tofu.

关 键 词：休闲豆干 营养成分 工艺 

分 类 号：S609.9[农业科学—园艺学]