白芨魔芋豆腐的研制  

Development of Konjac Bean Curd in Bletilla Striata

作　　者：杨颖 伍彩霞 肖冬焱 蒋智钢 YANG Ying;WU Caixia;XIAO Dongyan;JIANG Zhigang(School of Public Health,Zunyi Medical University,563000 Zunyi Guizhou,China;Department of Basic Education,Zunyi Medical and Pharmaceutical College,563006 Zunyi Guizhou,China)

机构地区：[1]遵义医科大学公共卫生学院,贵州遵义563000 [2]遵义医药高等专科学校基础部,贵州遵义563006

出　　处：《粮食加工》2023年第2期30-34,共5页Grain Processing

基　　金：遵义医科大学大学生创新创业项目(ZYDC2021102);贵州省科学技术基金项目(黔科合J字LKZ[2013]16号);遵义医科大学博士启动基金项目(F-560)。

摘　　要：以白芨、魔芋为主要原料开发一款休闲小食品,为贵州省白芨、魔芋产业的发展提供参考。以白芨和魔芋为主要原料,以感官评分为指标,采用单因素试验和正交试验,确定白芨魔芋豆腐的最佳配方及工艺。魔芋精粉、白芨粉、饮用水及食用碳酸钠等原料最佳比例为1:0.2:60:0.14。原料在80℃条件下溶胀时间30min后煮沸凝固20min即得成品。按此条件制得的白芨魔芋豆腐色泽均一、组织状态良好、口感细腻气味俱佳,具有较高的营养价值。This paper was to develop a leisure pastry to provide reference for the development and utilization of bletilla resources in Guizhou Province.This article described a kind of snack food developed with bletilla striata and konjac as the main raw materials,which could provide references for the development of bletilla striata and konjac industries in our province.Using bletilla striata and konjac as the main raw materials and sensory score as the index,the best formula and technology of bletilla konjac tofu were determined by single factor tests and orthogonal tests.The best proportion of konjac flour,bletilla striata flour,drinking water,and edible sodium carbonate was 1:0.2:60:0.14.The finished products was obtained by boiling and solidifying the raw materials for 20 min after swelling for 30 min at 80℃.The bletilla konjac tofu made under these conditions had uniform color,good texture,fine taste and good smell,and had high nutritional value.

关 键 词：白芨 魔芋 豆腐 正交设计 

分 类 号：TS201[轻工技术与工程—食品科学]