百合绿豆内酯豆腐加工工艺优化  

Optimization of Processing Technology of Lily Mung Bean Lactone Tofu

作　　者：刘庆庆 李红丽 LIU Qingqing(College of Tongren Univesity,Tongren 554300,China)

机构地区：[1]铜仁学院材料与化学工程学院,贵州铜仁554300

出　　处：《安徽农学通报》2021年第18期117-119,130,共4页Anhui Agricultural Science Bulletin

基　　金：铜仁学院生态特色食品加工创新团队(2020-12);梵净山特色动植物资源重点实验室(黔教合KY[2011]005号)。

摘　　要：以百合、绿豆和黄豆为主要原料,采用葡萄糖酸-δ-内酯作为凝固剂制备百合绿豆内酯豆腐,并通过正交试验优化,结果表明,百合绿豆内酯豆腐的最佳工艺参数为:绿豆与黄豆的质量比为1∶4(g/g),百合的添加量为2%,豆水比为1∶9(g/mL)、葡萄糖酸-δ-内酯(GDL)添加量为0.25%。在此工艺条件下,制备出的百合绿豆内酯豆腐色泽米白,组织状态均一,清香甘甜,爽滑可口。In this experiment,lily,mung bean and soybean were used as main raw materials to prepare lily mung bean lactone tofu.The best processing parameters of lily mung bean lactone tofu were obtained by orthogonal test:the mass ratio of mung bean to soybean was 1∶4(g/g),the adding amount of Lily was 2%,the concentration of soybean milk was 1∶9(g/mL),the adding amount of glucolactone(GDL)was 0.25%.The lily and mung bean lactone tofu pre⁃pared by this technology has the characteristics of white color,uniform tissue state,fragrant,sweet,smooth and deli⁃cious.

关 键 词：百合 绿豆 葡萄糖酸-Δ-内酯 内酯豆腐 

分 类 号：TS201.2[轻工技术与工程—食品科学]