蔬菜豆干的制作工艺研究  

The Study on the Manufacturing Process of Vegetables Dried Tofu

作　　者：孙静[1] 李刚刚[1] 效碧亮[1] 张芳 王嘉怡 Sun Jing;Li Ganggang;Xiao Biliang;Zhang Fang;Wang Jiayi(College of Technology and Engineering,Lanzhou University of Technology,Lanzhou 730050,China)

机构地区：[1]兰州理工大学技术工程学院,甘肃兰州730050

出　　处：《现代食品》2020年第18期117-121,共5页Modern Food

基　　金：甘肃省科技重点研发计划项目(编号:18YF1NA002);甘肃省高等学校创新能力提升项目(编号:2019A-183);甘肃省省级大学生创新创业训练计划项目(项目序号:224)。

摘　　要：以黄豆和蔬菜为主要原料,δ-葡萄糖酸内酯为凝固剂,经过清洗、泡豆、磨浆、点浆、蹲脑、破脑、压制等工序制作蔬菜豆干。通过单因素和正交试验,确定蔬菜豆干最佳红椒汁添加量33.3%,最佳黄瓜汁添加量33.3%,确定蔬菜豆干的最佳工艺条件为:豆水比1∶4,煮浆时间10 min,蹲脑温度为88℃,压制时间为30 min。Soybean and vegetable were used as main raw materials andδ-gluconolactone was used as coagulant.Vegetable dried tofu was prepared by washing,soaking bean,grinding,pulping,squatting brain and pressing.Through single factor experiment and orthogonal test,it is determined that the optimum amount of red pepper juice was 33.3%.The best addition amount of fresh cucumber juice was 33.3%.The optimum processing conditions for vegetables were determined as follows:ratio of soybean to water was 1∶4,cooking time was 10 minutes,squatting brain temperature was 88℃,pressing time was 30 min.

关 键 词：蔬菜豆干 加工工艺 单因素试验 正交试验 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]