黑果枸杞豆腐加工工艺研究  

Study on the Processing Technology of Black Fruit Lycium barbarum Bean Curd

作　　者：胡兰君 耿扬 刘梦雨 侯笑林[1] HU Lanjun;GENG Yang;LIU Megnyu;HOU Xiaolin(College of Food Engineering,Qingdao University of Technology,Qingdao 266300,China)

机构地区：[1]青岛工学院食品工程学院,山东青岛266300

出　　处：《现代食品》2021年第16期107-109,114,共4页Modern Food

基　　金：山东省大学生创新创业训练计划“黑果枸杞豆腐加工工艺及防腐效果研究”(S201913995006)。

摘　　要：选用黑果枸杞、大豆、葡萄糖酸内酯凝固剂为原料,以感官评价得分为指标,开发研制出天然、高营养的黑果枸杞豆腐,通过试验优化工艺。结果显示,黑果枸杞豆腐最好加工工艺为:豆浆质量浓度100 g·L-1,黑果枸杞汁质量浓度125 g·L-1,黑果枸杞汁添加量20%(以豆浆量的百分比计),葡萄糖酸内酯添加量0.40%。在此条件下制得的黑果枸杞豆腐呈浅蓝色,有黑果枸杞的清香,口感弹韧细腻。Using Lycium barbarum,soybean and gluconolactone coagulant as raw materials,the natural and high nutritional Lycium barbarum tofu was developed with sensory evaluation score as index.The results showed that the best processing technology of black fruit Lycium barbarum bean curd was as follows:the mass concentration of soybean milk was 100 g·L-1,the mass concentration of black fruit Lycium barbarum juice was 125 g·L-1,the amount of black fruit Lycium barbarum juice was 20%(based on the percentage of soybean milk),and the amount of glucosylactone was 0.40%.Under these conditions,the black fruit Lycium barbarum bean curd was light blue,with the fragrance of black fruit Lycium barbarum,and the taste was elastic and delicate.

关 键 词：黑果枸杞 豆腐 葡萄糖酸内酯 加工工艺 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]