沙棘果汁点浆法生产营养豆腐的工艺研究  

Study on Nutrition Tofu Production with Sea-buckthorn Fruit Juice by Curdling Method

作　　者：思旭平 赵良忠[1,2] 谢灵来 

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：《食品研究与开发》2017年第3期113-118,共6页Food Research and Development

摘　　要：以沙棘果汁为凝固剂,研究果汁豆腐的点浆工艺条件。以感官评价、豆腐得率为考察指标,研究沙棘果汁添加量、蹲脑温度、压榨压力等因素对沙棘豆腐产品质量的影响,得到理想的沙棘豆腐工艺参数。确定最佳工艺参数为:沙棘果汁添加量45%、蹲脑温度70℃、压榨压力4 g/cm^2,与传统工艺制作的石膏豆腐相比,所得豆腐的营养价值显著提高,其中豆腐中维生素C含量由0增加为0.36%。To search curdling technology conditions of bean juice, we used the sea-buckthorn juice to be coagulant.With sensory evaluation index, tofu yield for investigation, researched of sea-buckthorn juice, coagulation temperature, squeezing pressure on the influence of sea-buckthorn tofu products quality got the ideal seabuckthorn tofu processing parameters. The best process parameters were determined as ： sea-buckthorn juice 45 %, coagulation temperature 70℃, crushing strength 4 g/cm^2, compared with the traditional craft of piaster tofu, the nutritive value of bean curd significantly increased, the vitamin C content in tofu increased from 0 to 0.36%.

关 键 词：沙棘 豆腐 凝固剂 天然 营养 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]