丝瓜姜汁鱼蛋白豆腐的研制  

Development of Towel Gourd and Ginger Fish Protein Tofu

作　　者：王莹莹[1] 马荣琨[1] 

机构地区：[1]郑州科技学院食品科学与工程系,郑州450064

出　　处：《中国食物与营养》2017年第3期39-43,共5页Food and Nutrition in China

基　　金：河南省教育厅科学技术研究重点科技攻关项目(项目编号:14B550011)

摘　　要：以丝瓜、生姜、鲤鱼、黑豆和黄豆为主要原料,研制丝瓜姜汁鱼蛋白豆腐,主要研究了黑豆和黄豆的复配比例、丝瓜姜汁的最佳风味复配比例及用量、复合凝固剂的复配比例及用量、鱼肉的用量、点脑温度对丝瓜姜汁鱼蛋白豆腐性能的影响。结果表明:黑豆和黄豆的复配比例为黑豆:黄豆(以干豆质量计)=2∶9;丝瓜姜汁的最佳风味复配质量比为丝瓜泥:姜汁=5∶2;复合凝固剂的复配质量比例为硫酸钙:葡萄糖酸内酯=1∶2。通过正交试验确定了丝瓜姜汁鱼蛋白豆腐的最佳配方:以干豆质量计,丝瓜姜汁的添加量为89%、鱼肉的添加量为2%、复合凝固剂的添加量为2.2%、点脑温度为80℃。With towel gourd, ginger, carp, black bean and soybean as main raw materials, towel gourd and ginger fish protein tofu was developmented, the effects of the black bean and soybean compound proportion, the best flavor compound proportion and the amount of towel gourd ginger juice, the proportion and the amount of compound coagulant, the amount of fish, and the solidification temperature on tofu performance were mainly studied . The results showed that the proportion of black bean and soybean （with weight calculation of dry bean） was 2.9, the best flavor of the complex ratio of towel gourd ginger juice by towel gourd mud and ginger juice was 5：2, and compound proportion of compound coagulant by gypsum and ginkgolide was 1 ：2. We found the optimal formula of making towel gourd ginger fish protein tofu, with weight calculation of dry bean, including 89% of the additive amount of towel gourd ginger juice, 2% fish, 2. 2% compound coagulant, the solidification temperature was 80℃.

关 键 词：丝瓜姜汁 鱼肉 黑豆 黄豆 豆腐配方 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]