卤水黑豆豆腐制作工艺研究  

Study on Processing Technology of Black Bean Curd in Brine

作　　者：司玉君[1] 陈雪[1] 曹其聪[1] 姜官恒 孙熙文 朱振艳 孔祥彬[1] SI Yu-jun;CHEN Xue;CAO Qi-cong(Weifang Academy of Agricultural Sciences,Weifang,Shandong 261071)

机构地区：[1]潍坊市农业科学院,山东潍坊261071

出　　处：《安徽农业科学》2023年第7期186-188,199,共4页Journal of Anhui Agricultural Sciences

基　　金：山东省现代农业产技术体系杂粮创新团队项目(SDAIT-15);潍坊高新技术产业开发区科技惠民计划(2020KJHM11)。

摘　　要：以黑豆为原料,盐卤(MgCl_(2))为凝固剂,进行卤水黑豆豆腐工艺研究。通过液料比、MgCl_(2)用量、煮浆时间、点浆温度、静置时间5个单因素试验,对影响豆腐制作较大因素进行正交试验,研究出最佳工艺为黑豆∶水1∶9磨浆、MgCl_(2)添加量为2.0%~2.5%、点浆温度80℃、煮浆时间3 min、凝固时间5 min,研制出的黑豆卤水豆腐出品率高、口感好、营养丰富。The technology of brine black bean tofu was studied with black bean as raw material and brine(MgCl_(2))as coagulant.Through five single factor experiments of different liquid material ratio,MgCl_(2) dosage,boiling time,pulping temperature and standing time,orthogonal experiments were carried out on the major factors affecting the preparation of tofu,and the best technology of black bean brine tofu was studied,that is,the ratio of black bean to water was 1∶9,the addition of MgCl_(2)was 2.0%-2.5%,the pulping temperature was 80℃,the pulping time was 3 minutes and the setting time was 5 minutes.The developed black bean brine tofu has a high production,good taste and rich nutrition.

关 键 词：黑豆 盐卤(MgCl_(2)) 豆腐 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]