内酯豆腐的加工工艺研究  

Study on the Processing Technology of Lactone Tofu

作　　者：夏秋霞 张东京 姚坤 汪倩倩 柳雅丽 XIA Qiu-xia;ZHANG Dong-jing;YAO Kun;WANG Qian-qian;LIU Ya-li(School of Biological and Food Engineering,Suzhou University,Suzhou 234000,Anhui,China)

机构地区：[1]宿州学院生物与食品工程学院,安徽宿州234000

出　　处：《兰州文理学院学报（自然科学版）》2021年第4期38-42,共5页Journal of Lanzhou University of Arts and Science(Natural Sciences)

基　　金：安徽省自然科学基金青年项目(1908085QC146);安徽高校自然科学研究重点项目(KJ2018A0447);宿州学院科研平台开放课题(2019ykf14);宿州学院博士基金启动项目(2020BS012);国家级大学生创新训练项目(202010379047);安徽省大学生创新训练项目(S202010379066)。

摘　　要：以大豆为主要原料,添加葡萄糖酸-δ-内酯(GDL)加工制得内酯豆腐,并研究了GDL添加量、加热温度和大豆与水比例对内酯豆腐的硬度、析水率、水分含量的影响.结果表明:制备大豆内酯豆腐的最佳工艺为GDL添加量0.20%,加热温度80℃,大豆与水之比1∶13,此工艺条件下制作的豆腐析水率为0.60%,硬度适中,品质较好.Using soybean as the main raw material,the lactone tofu was processed by adding gluconic acid-delta lactone(GDL),and the effects of GDL dosage,heating temperature and the ratio of soybean to water on the hardness,water evolution rate and water content of lactone tofu were studied.The results showed that the optimal preparation process of lactone tofu was as follows:GDL dosage 0.20%,heating temperature 80℃,soybean:water 1:13,the water separation rate of the processed lactone tofu was 0.60%,the hardness was moderate and the quality was good,which provided a certain basis for the processing of soybean lactone tofu.

关 键 词：葡萄糖酸-Δ-内酯 豆腐 制备工艺 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]