绿色豆腐的加工工艺优化及储藏周期影响因子研究  

Optimization of Green Tofu Processing Technology and Study on Influencing Factors of Storage Period

作　　者：朱玲 孔欣欣[1] ZHU Ling;KONG Xin-xin(School of Food Science and Engineering,Zhengzhou University of Science and Technology,Zhengzhou 450064,China)

机构地区：[1]郑州科技学院食品科学与工程学院,郑州450064

出　　处：《中国调味品》2023年第4期143-147,共5页China Condiment

基　　金：2021年度郑州科技学院校级重点科技攻关项目(23010121005);河南省大学生创新创业项目(S202112746031)。

摘　　要：豆腐是我国的传统食品,豆腐的加工工艺简单,富含蛋白质且方便食用,深受国内外消费者的喜爱。随着消费者消费水平的逐渐提高,人们对食品的营养有了更高的需求,豆腐除了具有较好的风味以外,也需要更加丰富的营养物质。该研究基于此,采用单因素试验和响应面法,对绿色豆腐的加工工艺进行了研究。研究结果表明,绿色豆腐最佳的加工工艺为黄瓜汁添加量31%、GDL添加量0.2%和凝固温度82℃,此时绿色豆腐的感官评分为85分。此外,也对绿色豆腐的杀菌方式和储藏过程中理化性质的变化进行了研究,结果表明,采用巴氏杀菌法的绿色豆腐储藏期更长;采用巴氏杀菌法的同时加入保鲜剂,此时豆腐的储藏期为21 d。Tofu is a traditional food in China,and its processing technology is simple.Tofu is rich in protein and convenient to eat,which is deeply loved by consumers at home and abroad.With the gradual improvement of the consumption level of consumers,people's requirements for nutrition are gradually increasing.In addition to its good flavor,tofu also needs more abundant nutrients.Based on this,in this study,single factor test and response surface methodology are used to study the processing technology of green tofu.The results show that the optimal processing technology of green tofu is cucumber juice addition amount of 31%,GDL addition amount of 0.2% and solidification temperature of 82 ℃,at this time,the sensory score of green tofu is 85 points.In addition,the sterilization method and the change of physical and chemical properties during storage of green tofu are also studied.The results show that the green tofu sterilized by pasteurization has a longer storage period;the storage period of tofu is 21 days when the pasteurization is used and the preservative is added.

关 键 词：绿色豆腐 加工工艺 黄瓜汁 单因素 响应面法 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]