低结晶度姜黄素豆腐脑加工工艺研究  

Study on The Processing Technology of Tofu Jelly with Low Crystalline Curcumin

作　　者：司徒满泉[1] 黄俊达 SITU Manquan;HUANG Junda(Food and Biotechnology Institute,Guangdong Industry Polytechnic,Guangzhou 510300,China)

机构地区：[1]广东轻工职业技术学院食品与生物技术学院,广东广州510300

出　　处：《现代食品》2021年第19期72-74,80,共4页Modern Food

基　　金：广东省教育厅青年创新人才自然科学项目(2017GkQNCX008)。

摘　　要：本研究以天然姜黄素及黄豆为主要原料,采用低温冷冻超微粉碎等工艺技术手段,研究低结晶度姜黄素豆腐脑的加工工艺。结果表明,当泡制后的黄豆磨浆时加水量为3000 mL·kg^(-1),葡萄糖酸-δ-内酯添加量为0.3 g/100 mL,低结晶度姜黄素添加量为0.04 g/100 mL时,采用此加工工艺及工艺要点,可制得口感良好的低结晶度姜黄素保健豆腐脑。The processing technology of tofu jelly with low crystallization curcumin was researched,natural curcumin and soybean was used as main raw materials,and low temperature freezing ultra-microcrushing technology was adopted.The results showed that the low crystallization curcumin health tofu jelly with good taste can be obtained with 3000 m L·kg^(-1) add water volume of the soya beans made of bubble was grinded,0.3 g/100 m L additive amount of glucosate-δ-lactone,0.04 g/100 mL additive amount of low crystal curcumin,and the processing process and key points of this article was used.

关 键 词：姜黄素 低结晶度 豆腐脑 加工工艺 

分 类 号：S565.1[农业科学—作物学]