加工工艺对传统豆干质构特性的影响  

Effects of Processing Technology on Texture Characteristics of Traditional Bean Curd

作　　者：韩翠萍[1] 历卓 葛子榜 许慧 李小雅[1] 陈昊 孙树坤 Han Cuiping;Li Zhuo;Ge Zibang;Xu Hui;Li Xiaoya;Chen Hao;Sun Shukun(Food Science College of Northeast Agricultural Universityt Harbin 150030;HeiLongjiang Province Green Food Science Research Institute,Harbin 150028)

机构地区：[1]东北农业大学食品学院,哈尔滨150030 [2]黑龙江省绿色食品科学研究院,哈尔滨150028

出　　处：《中国食品学报》2019年第4期203-208,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家科技支撑计划项目(2014BAD22B01)

摘　　要：制浆工艺是豆干生产过程中重要环节,采用熟浆工艺制备传统豆干,以硬度、咀嚼性、胶着性、弹性、内聚性、黏性为质构指标,研究豆水比例、MgCl_2添加量、煮浆时间、点脑温度对传统豆干质构特性的影响。结果表明:豆水比例对传统豆干的咀嚼性、胶着性的影响差异性显著;MgCl_2添加量对传统豆干的硬度、咀嚼性、胶着性的影响差异性显著;煮浆时间对传统豆干的硬度、咀嚼性、胶着性、弹性、内聚性的影响差异性不显著,而对黏性的影响差异性显著;点脑温度对传统豆干的硬度、咀嚼性、胶着性的影响差异性显著。通过正交试验得出传统豆干最佳工艺条件为:豆水比例1∶10,MgCl_2添加量3.0%,煮浆时间7 min,点脑温度85℃,得到的豆干呈淡黄色,有光泽,豆香味纯正且持续时间长,外观完整,硬度适中,弹滑柔软。Pulping process is an important step in the production of dried bean curd.In this research the traditional bean curd is prepared by cooked pulp technology, and the texture indexes are the hardness, chewiness, adhesiveness, elasticity, cohesion and viscous.Then research effect of grinding paste liquid ratio, the addition ratio of MgCl2, cooking time, setting temperature on the texture characteristics of traditional bean curd.The results showed that:there are significant difference in the chewiness and stapling of traditional bean curd with the ratio of water and soybean.The effects of the addition ratio of MgCl2 on the hardness, chewiness and stickability of traditional bean curd are significant.The effects of cooking time on the hardness, chewiness, adhesion, elasticity and cohesion of traditional bean curd are not significant , but the difference of viscous effect is significant.The differences of the cooking temperature on the hardness, chewiness and stickability of traditional bean curd are significant.The optimum conditions of the traditional dried bean curd are as follows:grinding paste liquid ratio is 1:10, addition ratio of MgCl2 is 3.0%, cooking time is 7 min, setting temperature is 85℃.In that case, the dried bean curd is light yellow, shiny, pure and lasting flavor, pure appearance, complete hardness, smooth and soft.

关 键 词：加工工艺 传统豆干 质构特性 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]