云南特色杂粮豆腐的配方研制  

Formulation Development of Yunnan Characteristic Coarse Grain Bean Curd

作　　者：初雅洁 李永强[2] CHU Yajie;LI Yongqiang(Dali Vocational and Technical College of Agriculture and Forestry,Dali,Yunnan 671003,China;College of Food Science and Technology,Yunnan Agricultural University,Kunming,Yunnan 650201,China)

机构地区：[1]大理农林职业技术学院,云南大理671003 [2]云南农业大学食品科学技术学院,云南昆明650201

出　　处：《农产品加工》2022年第9期38-41,共4页Farm Products Processing

摘　　要：以黄豆为主要原料,适量的紫米、燕麦为辅料,在单因素试验的基础上进行响应面优化,并以感官评分为指标,探究葡萄糖酸-δ-内酯(GDL)添加量、料液比、杂粮粉添加量和保温时间等工艺条件对云南特色杂粮豆腐品质的影响,结果表明,云南特色杂粮豆腐最优配方为GDL添加量0.30%,料液比1∶5,杂粮粉添加量30%,保温时间34 min。在此条件下所得到的产品感官评分最高、品质最好,弥补了市场上豆腐口味单调、风味单一的缺点,同时为云南特色杂粮的开发提供新思路。In this study,soybeans were used as the main raw material,and an appropriate amount of purple rice and oat were supplemented.On the basis of single factor experiment,the response surface optimization,and sensory score as the indicator,explore the addition amount of gluconic acid-δ-lactone(GDL),liquid-solid ratio,addition amount of coarse cereal powder and holding time on the quality of Yunnan characteristic coarse cereal tofu,to determine the best technological formula.The results showed that the optimal formula of Yunnan characteristic coarse cereal tofu was as follows:the addition of gluconic acid-δ-lactone(GDL)was 0.30%,the ratio of liquid to material was 1∶5,the addition of coarse cereal powder was 30%,and the heat preservation time was 34 min.Under these conditions,the products obtained had the highest sensory assessment score and the best quality.It made up for the shortcomings of monotonous taste and single flavor of bean curd in the market,and provided new ideas for the development of Yunnan characteristic coarse cereal bean curd.

关 键 词：紫米 燕麦 杂粮豆腐 响应面优化 配方研制 

分 类 号：TS207.3[轻工技术与工程—食品科学]