基于豆清发酵液点浆的二次浆渣共熟生产豆腐的工艺优化  

Process Optimization of Producing Tofu Based on the Technology of Pulped by Soymilk and Dreg Repeated Curing of Soybean Whey Fermented Liquid

作　　者：刘海宇 范柳 赵良忠 邓雅欣 谢春平 沈国祥 欧红艳 林最奇 庾坤 莫鑫 LIU Hai-yu;FAN Liu;ZHAO Liang-zhong;DENG Ya-xin;XIE Chun-ping;SHEN Guo-xiang;OU Hong-yan;LIN Zui-qi;YU Kun;MO Xin(College of Food Science and Chemical Engineering,Shaoyang University,Shaoyang 422000,China;Soybean Processing Techniques of the Application and Basic Research Base in Hunan Province,Shaoyang 422000,China;Hunan Provincial Engineering Research Center for Fruits and Vegetables Cleaning Processing,Shaoyang 422000,China;Beijing Kangdeli Intelligent Technology Co.,Ltd.,Beijing 100074,China)

机构地区：[1]邵阳学院食品与化学工程学院,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 [3]湖南省果蔬清洁加工工程技术研究中心,湖南邵阳422000 [4]北京康得利智能科技有限公司,北京100074

出　　处：《食品工业科技》2020年第8期189-195,209,共8页Science and Technology of Food Industry

基　　金：湖南创新型省份建设重点研发项目(2019SK2122);湖南省果蔬清洁加工工程技术研究中心(2015TP2022);邵阳学院2018年研究生科研创新项目(CX2018SY036)。

摘　　要：采用豆清发酵液为豆腐点浆的凝固剂,通过单因素实验研究水豆质量比、煮浆温度、豆清发酵液的添加量和煮浆时间对豆腐品质影响。以豆腐得率和蛋白质含量为指标,通过Box-Behnken实验结合响应面法建立二阶多项非线性回归方程和数据模型优化豆腐工艺,结果表明,最佳加工工艺条件为水豆质量比是6∶1 kg/kg,煮浆温度是105.7℃,煮浆时间是5.8 min,豆清发酵液添加量26.3%。在最佳工艺条件下得到的豆清发酵液豆腐的得率和蛋白质含量分别最高达255%、11.12%,此时豆腐的水分含量及保水性达到最佳,优于市售同类产品,对于豆清发酵液豆腐的制作提供了借鉴价值。Using Soybean whey fermented liquid as a coagulant for tofu solidification process,the effects of water-to-bean mass ratio,boiling temperature,amount of soybean whey fermented and boiling time on tofu quality were studied by single factor experiments.Using tofu yield and protein content as indicators,Box-Behnken experiment combined with response surface method to establish a second-order polynomial non-linear regression equation and data model to optimize tofu technology.The results showed that the optimal processing technology condition was a water bean mass ratio of 6∶1 kg/kg,cooking temperature was 105.7℃,cooking time was 5.8 min,and the amount of soybean whey fermented liquid was 26.3%.Under the optimal process conditions,the yield and protein content of tofu obtained from the tofu fermentation broth were up to 255%and 11.12%,respectively.At this time,the moisture content and water retention of tofu were the best,which was better than similar products on the market.The production of clear soybean whey fermented liquid tofu would provide reference value.

关 键 词：二次浆渣共熟 豆清发酵液 点浆 豆腐 工艺优化 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]