卤制调味料对豆干品质的影响  

Influence of marinating seasonings on quality of dried tofu

作　　者：张雪[1] 侯银臣 李磊[1] 陈复生[2] 

机构地区：[1]河南牧业经济学院食品工程系,河南郑州450011 [2]河南工业大学,河南郑州450000

出　　处：《粮油食品科技》2018年第1期53-56,共4页Science and Technology of Cereals,Oils and Foods

基　　金：河南省科技厅攻关项目(172102110037);2018年度河南省高等学校重点科研项目资助计划(18A550011)

摘　　要：以豆干为主要原料,通过单因素实验和正交实验研究卤制调味料食盐、低聚木糖、酱油添加量对豆干质构特性和感官品质的影响。结果显示:食盐用量对豆干感官影响最大,其次为酱油添加量。添加3%食盐、4%酱油和3.5%低聚木糖时,制成的豆干感官品质最好,感官评分为88.2分。The influence of the amount of marinating salt, xylooligosaccharides and soy sauce on texture and sensory characteristics of dried tofu was researched by single factor test and orthogonal test. The re- sults showed that the maximum effect on the sensory evaluation of dried tofu was salt dosage, followed by soy sauce dosage. The sensory quality of dried tofu was the best with 3% salt, 4% soy sauce and 3.5% xylooligosaccharides,and the sensory score was 88.2.

关 键 词：卤制 调味料 豆干 质构特性 感官品质 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]