鸡蛋豆腐制作工艺研究  

Research on Egg Tofu Production Process

作　　者：张瑜 ZHANG Yu(Jiangsu College of Tourism,Yangzhou 225127,China)

机构地区：[1]江苏旅游职业学院,江苏扬州225127

出　　处：《食品科技》2020年第11期96-101,共6页Food Science and Technology

基　　金：四川省高等学校重点实验室科研项目(PRKX2017Z10)。

摘　　要：为优化鸡蛋豆腐的制作工艺条件,对大豆浸泡与脱腥、鸡蛋添加量、豆乳浓度、凝固剂添加量、凝固温度等工艺条件进行研究。结果表明,最佳大豆浸泡与脱腥条件为0.5%的碳酸氢钠浸泡8 h,温度20℃;鸡蛋豆腐制作的最佳工艺条件为鸡蛋添加量25%,豆乳浓度1:7,葡萄糖酸内酯添加量0.7%,凝固温度85℃,应用该配方制成的鸡蛋豆腐色泽、质地、结构以及品质最佳。In order to optimize the process conditions for making egg tofu,this paper investigates the process conditions such as soybean soaking and deodorization,egg addition,soy milk concentration,coagulant addition,and coagulation temperature through experiments.The results indicated that the optimal soybean soaking and deodorization conditions were 0.5%sodium bicarbonate for 8 h at 20℃.Optimal process conditions for making egg tofu are 25%egg addition and a soy milk consistency ratio of 1:7.Gluconic acid lactone was added at 0.7%and the solidification temperature was 85℃.This formula provides the best color,texture,structure and quality for egg and tofu.

关 键 词：鸡蛋豆腐 配方工艺 感官评分 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]