核桃仁预处理对核桃豆腐制作的影响  

Effect of walnut kernel pretreatment on the production of walnut tofu

作　　者：任艳[1] 徐俐[1] 王蕾[1] 王梅[1] 李志[1] 

机构地区：[1]贵州大学酿酒与食品工程学院,贵阳550025

出　　处：《食品科技》2016年第2期93-97,103,共6页Food Science and Technology

基　　金：贵州省科技重大专项计划项目(黔科合重大专项字[2011]6011号)

摘　　要：因核桃脂肪含量高,直接制作核桃豆腐影响较大,且得不到合理利用。通过研究核桃仁预处理过程中水分含量、榨油时间对核桃粕残油率、可溶性蛋白以及豆腐品质的影响,得出最佳预处理工艺。同时研究了核桃粕添加量不同的影响,以得到品质较好的核桃豆腐。结果表明:以脱皮核桃仁干燥至水分含量4%、压榨15 min、添加40%的核桃粕与大豆混合制作豆腐,豆腐品质较好,具有核桃的独特香味。Because of high fat content of walnut,which was used to produce walnut tofu without any pretreatment could not be in full use.By studying the effect of walnut moisture content,squeezed time during the preprocessing of walnut on residual oil,soluble protein and tofu quality,the optimum pretreatment process was obtained.In addition,the effect of the different addition amount on residual oil,soluble protein and tofu quality was also researched.The results showed that the optimum pretreatment process conditions were as follows：moisture content of peeling walnut kernel of 4%,squeezed time of 15 min,the mixture of walnut meal and soybean ratio of 4：6.Under these conditions,high-quality product with unique fragrance of walnut was obtained.

关 键 词：核桃仁 残油率 可溶性蛋白 核桃豆腐 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]