内酯豆花制备工艺的响应面法优化  

Preparation of Lactones Douhua by response surface method

作　　者：张鑫平 孙德伟 李建周 宾冬梅 陈晓华 ZHANG Xin-ping;SUN De-wei;LI Jian-zhou;BIN Dong-mei;CHEN Xiao-hua(Hengyang Normal University College of Life Sciences and Environment,Hengyang 421008;Wuxi Vocational Institute of Commerce,Wuxi 214153;Hunan Key Laboratory for Conservation and Utilization of Biological Resources in the Nanyue Mountainous Region,Hengyang 421008)

机构地区：[1]衡阳师范学院生命科学与环境学院,衡阳421008 [2]无锡商业职业技术学院,无锡214153 [3]南岳山区生物资源保护与利用,湖南省重点实验室,衡阳421008

出　　处：《中国食品添加剂》2020年第12期16-24,共9页China Food Additives

基　　金：湖南省教育厅资助科研项目(18C0667);衡阳市科技发展计划项目(2014KN54);衡阳师范学院大学生课外学术科技创新基金项目(校科字【2019】2号-8,校科字[2019]2号-98)。

摘　　要：豆花是一种人们喜爱的大豆加工食品,一般采用盐卤或石膏作为凝固剂制作,但卤水点的豆花产量较低,还可能产生苦涩味。本文以黄豆为原材料,以葡萄糖酸-δ-内酯(GDL)为凝固剂,利用湿法工艺制备内酯豆花。在单因素试验基础上,选取料水比、凝固温度和内酯添加量为影响因素,以内酯豆花的凝胶强度和感官评分作为响应值,开展实验,优化内酯豆花制作工艺。结果表明,较佳工艺条件为:料水比1∶15(g/mL),凝固温度为90℃,添加0.20%内酯,凝固20min。此工艺条件制备的豆花凝胶状态好、口感滑嫩、色泽均一、出水少,潜在市场价值巨大。Douhua is a favorite processed soybean food,usually made with brine or gypsum as a coagulant,but the yield of Douhua by traditional brine methods is low,and it may also produce bitter taste.In this study,using the method of wet process of preparation of Douhua with soybean as raw materials with glucose acid-δ-lactone(GDL)as coagulant were researched.On the basis of single factor experiment,the ratio of material to water,coagulation temperature and lactone content as influencing factors,within the ester pudding gel strength and sensory score as response value,Box-Behnken experiments,the quadratic polynomial regression model was established and used for optimization.The results showed that the optimum process conditions of Lactones Douhua followed the ratio of material to water 1∶15,the solidification temperature 90℃,lactone content 0.20%addition,the coagulation time for 20min.Under this conditions,Lactones Douhua shows good gel properties,lubricated taste,uniform color and less water seepage,which indicates potential market value.

关 键 词：内酯豆花 葡萄糖酸-Δ-内酯 响应面法 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程] TS202.3[轻工技术与工程—食品科学与工程]