复合凝固剂在黑豆豆腐加工中的应用  

Application of Compound Coagulant in Processing of Black Soybean Tofu

作　　者：刘树萍[1] 张佳美 孟宪娇 苏晓文 陆家慧 石长波[1] LIU Shu-ping;ZHANG Jia-mei;MENG Xian-jiao;SU Xiao-wen;LU Jia-hui;SHI Chang-bo(College of Tourism and Cuisine,Harbin University of Commerce,Harbin 150028,Heilongjiang,China)

机构地区：[1]哈尔滨商业大学旅游烹饪学院,黑龙江哈尔滨150028

出　　处：《食品研究与开发》2022年第23期110-116,共7页Food Research and Development

基　　金：烹饪科学四川省高等学校重点实验室资助项目(PRKX201906);黑龙江省自然科学基金项目(LH2021B015);哈尔滨商业大学“青年创新人才”支持计划学术骨干项目(2019CX18);2021年哈尔滨商业大学教师“创新”项目支持计划项目(LH2021B015)。

摘　　要：为确定黑豆豆腐的最佳工艺条件,以黑豆和水为主要原料,通过单因素及正交试验考察复合凝固剂质量比、料液比、凝固温度及凝固时间对黑豆豆腐的感官品质、质构特性、色泽、含水率、蛋白质含量及脂肪含量的影响,确定最佳参数。结果表明:黑豆豆腐最佳工艺条件为复合凝固剂质量比(谷氨酰胺转氨酶:硫酸钙)1∶3.00、料液比1∶8.0(g/mL)、凝固温度78℃、凝固时间27 min。此条件下黑豆豆腐的感官评分为93.0,含水率为60.8%,蛋白质含量为16.7%,脂肪含量为8.2%。The optimum conditions for producing black soybean tofu with black soybean and water were explored. Single-factor and orthogonal tests were carried out to investigate the effects of composite coagulant ratio,solid-liquid ratio and coagulation temperature and time on the sensory quality,texture,color,moisture content,protein content and fat content of black soybean tofu. The processing conditions were optimized as follows:compound coagulant(glutamine transaminase:CaSO4)at a ratio of 1 ∶ 3.00,solid-liquid ratio of1 ∶ 8.0(g/mL),and solidification at 78 ℃ for 27 min. The tofu produced under these conditions showed the sensory score of 93.0,the water content of 60.8%,the protein content of 16.7%,and the fat content of 8.2%.

关 键 词：黑豆豆腐 复合凝固剂 工艺优化 凝固温度 凝固时间 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]