即食甙糖豆腐冻的制备工艺研究  

Study on preparation technology of instant stevioside tofu

作　　者：田一媚 韩冰[1] TIAN Yi-mei, HAN Bing(School of Food Engineering, Harbin University of Commerce, Harbin 150076, China)

机构地区：[1]哈尔滨商业大学食品工程学院,哈尔滨150076

出　　处：《哈尔滨商业大学学报（自然科学版）》2018年第2期238-241,共4页Journal of Harbin University of Commerce：Natural Sciences Edition

基　　金：哈尔滨商业大学大学生创新创业训练计划省级项目(201610240029)

摘　　要：即食甙糖豆腐冻以大豆为原料,甜菊甙糖作为甜味剂,采用单因素和正交实验方法,确定了豆水比,凝固剂添加量,凝固温度和甜菊甙糖添加量的最佳条件.结果得出在豆水比为1∶5,凝固剂添加量为0.30%,凝固温度为80℃时,豆腐冻具有质地最佳,弹性好,甜度适当的特点.The instant glycosides sugar tofu was made with soybeans as raw material and stevioside sugar as sweetener. Single factor and orthogonal experiment were used to deter-mine the optimal condition of water ratio, coagulant addition, coagulation temperature and stevioside addition. The results showed that the curd was the best, and the elasticity was good. The sweetness was appropriate when the ratio of bean to water was 1： 5 , the amount of coagulant added was 0.30% and the freezing temperature was 80 ℃ .

关 键 词：即食甙糖豆腐冻 甜菊甙糖 制作工艺 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]