小米-大米复合米豆腐加工工艺研究  

Study on the processing technology of millet-rice compound rice tofu

作　　者：张金艳 杨任翔 叶媛 张佳玉 张喻[1] 曾希珂 ZHANG Jin-yan;YANG Ren-xiang;YE Yuan;ZHANG Jia-yu;ZHAGN Yu;ZENG Xi-ke(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,Hunan,China;Changsha Institute for Food and Drug Control,Changsha 410036,Hunan,China)

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128 [2]长沙市食品药品检验所,湖南长沙410036

出　　处：《粮食与油脂》2024年第11期100-104,共5页Cereals & Oils

基　　金：湖南省重点领域研发计划(2019NK2131)。

摘　　要：以小米和大米为主要原料,开发高品质的新型复合米豆腐。在单因素试验结果的基础上,以感官评分为评价指标,采用正交试验确定复合米豆腐制作的最佳工艺参数。结果表明:最佳工艺参数为以大米和小米的总质量为基准,小米和大米质量比1∶2、生石灰粉添加量0.8%、磨浆料液质量比1∶4.0、磨浆粒度0.200 mm。在此工艺条件下制作的复合米豆腐感官评分为92,呈均一淡黄色,具有米香味,质地均匀,组织光滑细腻,弹性较好。Using millet and rice as main raw materials,a new type of high quality compound rice tofu was developed.On the basis of single factor experiment results,taking sensory score as an evaluation index,the optimum technological parameters for the preparation of compound rice tofu were determined by orthogonal experiment.The results showed that the optimum process parameters were based on the total mass of rice and millet,the mass ratio of millet and rice was 1∶2,the additive amount of quicklime powder was 0.8%,the mass ratio of grout liquid was 1∶4.0,and the grout size was 0.200 mm.The sensory score of the compound rice tofu produced under the process was 92,showing a uniform light yellow color,with rice flavor,uniform texture,smooth and delicate tissue,and good elasticity.

关 键 词：小米 大米 米豆腐 加工工艺 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]