菱角碎米复合豆腐工艺优化及质构研究  

Optimization of process for compound tofu of water chestnut and broken rice and texture profi le analysis(TPA)

作　　者：李丽[1] 黄爱妮[1] 姚人勇 

机构地区：[1]武昌工学院,武汉430065 [2]岳阳中粮米业有限公司,岳阳414100

出　　处：《食品科技》2016年第5期86-89,共4页Food Science and Technology

基　　金：湖北省教育厅科研计划项目(B2015271)

摘　　要：以菱角米和碎米为原料磨浆后按比例混合,采用一定的工艺制备菱角碎米复合豆腐,旨在进一步拓展菱角的开发利用领域,同时提高农副产品碎米的综合利用水平。通过正交实验,确定了菱角碎米复合豆腐的最佳制备工艺:菱角浆碎米浆比例1:2,熟化温度为95℃,熟化时间为20 min时,菱角碎米复合豆腐呈米黄色、半透明,并带有清淡的菱角香味、口感滑爽细嫩,且结构均匀、弹韧性好。质构实验结果表明,菱角碎米复合豆腐的硬度230.554、弹性0.978、黏性14.081、回复性0.544、耐咀性190.997。In this study we use the fresh water chestnut and broken rice as raw material to prepare compound tofu with certain technology, in order to further expand the development of the utilization field of water chestnut, and at the same time, improve the comprehensive utilization level of agricultural and sideline products of broken rice. The optimal preparation technology of compound tofu of water chestnut and broken rice was determined by the orthogonal experiment： the ratio of the water chestnut paste and broken rice paste is 1：2, curing temperature is 95 ℃, curing time is 20 min, the compound tofu of water chestnut and broken rice was rice yellow, translucent, light chestnut fragrance, smooth and delicate, uniform structure and good elasticity. The texture test results show that, the hardness of the compound tofu of water chestnut and broken rice is 230.554, springiness is 0.978, adhesiveness is 14.081, resilience is 0.544, and chewiness is 190.997.

关 键 词：菱角 复合豆腐 工艺 质构 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]