花生豆腐的生产工艺及其质构特性研究  

Technology and Texture Properties of Peanut Tofu

作　　者：齐美园 张青[1] 历卓 刘平平[1] 陈晨[1] 雷泽夏 韩翠萍[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《农产品加工》2016年第10期25-28,共4页Farm Products Processing

基　　金：东北农业大学开放性实验基金项目(10600430C)

摘　　要：以大豆和花生为原料,木瓜蛋白酶和葡萄糖酸-δ-内酯(GDL)为凝固剂,采用熟浆工艺制作一种新型豆腐。以感官评价为指标,对成品质构的特性进行测定分析,单因素试验和正交试验结果表明,于70℃条件下酶解1.5 h,花生浆的料液比1∶7,花生浆添加量40%,GDL添加量0.3%,白砂糖添加量4%,可以研制出表面较为平整、色泽好、组织均匀、保水性好、甜度适中、无异味,且有大豆和花生香味的花生豆腐。Soybean and peanut are used as raw materials,papain and glucono delta lactone are used as coagulant,a new type of tofu is made by using cooked pulp technology. In this experiment,sensory evaluation is regard as the index,the texture properties of finished product texture are determined and analyzed. The optimal production process of peanut tofu is determined by single factor experiment and orthogonal experiment. The results show that the temperature is 70 ℃ and the time of enzymatic hydrolysis is 1.5 hours. The feed liquid ratio is 1∶7,and the adding amount is 40%,0.3% GDL,4% sugar,the peanut tofu which have smooth surface,good color and luster,uniform structure,good water-retaining property,moderate sweetness,no peculiar smell,and gong flavor of the soybean and peanut can be obtained.

关 键 词：花生 豆腐 木瓜蛋白酶 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]