红茶超微粉末豆腐脑的研制  

Study on processing technology of tender soybean curd with superfine powder of black tea

作　　者：司徒满泉[1,2] 吴成见 刘叶骏南 赖健[2] 

机构地区：[1]广东轻工职业技术学院食品与生物技术学院,广东广州510300 [2]仲恺农业工程学院轻工食品学院,广东广州510225

出　　处：《食品工程》2017年第3期45-48,共4页Food Engineering

摘　　要：以黄豆及英德红茶为主要原料,以葡萄糖酸-δ-内酯(GDL)为凝固剂,研制出了一种新型的红茶超微粉末豆腐脑。通过正交试验及感观评定方法,研究了磨浆时的加水量、葡萄糖酸-δ-内酯添加量及红茶超微粉末添加量3个主要因素对红茶超微粉豆腐脑产品感官品质的影响。研究结果表明,在确定了豆腐脑加工工艺流程及工艺要点的基础上,当磨浆时加水量为3 000 mL/kg、葡萄糖酸-δ-内酯添加量为3 g/L,红茶超微粉末添加量为6 g/L时,红茶超微粉末豆腐脑的感官品质最佳。With soybean and Yingde black tea as the main rawmaterial, glucono-delta-lactone（GDL） as curing agent,a newtype tender soybean curd with superfine powder black tea was developed. Influence of the amount ofwater added to the mill in raw 1kg soaked beans with pulping, the dosage of the delta-gluconic acid lactone and superfine black tea powder in soymilk on the sensory quality of the tender soybean curd was studied by orthogonal test and sensory evaluation method. The results showed that sensory quality of the curd was the best with 3 000 mL/kg water added to the mill with pulping, the dosage of the delta-gluconic acid lactone 3 g/L and superfine black tea powder 6 g/L in soymilk, on the basis of technological process and technological points of the beverage were determined.

关 键 词：英德红茶 超微粉末 豆腐脑 葡萄糖酸-Δ-内酯 正交试验 

分 类 号：TS272.52[农业科学—茶叶生产加工]