果蔬发酵液在有色营养豆腐加工中的应用  

Study on Application of the Liquor Fermented from Vegetable in Process of Chromatic Bean Curd

作　　者：张倩[1] 江萍[2] 饶德菊[2] 王安芳[2] 曾君学[2] 罗在粉[2] 杨鑫[2] 

机构地区：[1]贵州大学生化营养研究所 [2]贵州大学食品科学系,贵阳550025

出　　处：《食品与发酵工业》2003年第5期45-48,共4页Food and Fermentation Industries

摘　　要：以新鲜果蔬为原料经乳酸菌发酵后制得发酵液 ,用作豆腐加工中的凝固剂。研究发酵液的最佳应用条件与产品感官品质、得率的相关性。结果表明 :发酵液的添加量为 7 0 0 % ,豆浆浓度为 7 0 0 % ,点浆时发酵液温度为 10 0℃ ,采用二部二划法[1] 制成的豆腐色泽亮红 ,质地细嫩 ,弹性好并且安全 ,营养 ,卫生。This paper researched that a kind of the vegetables liquid fermented by the lactic bacteria is used for coagulation of bean curd The pertinence between the optimum of this zymotic liquid and sensory quality and ratio of production is studied The results showed that the optimum application parameters of the zymotic liquid were 7 00% of the zymotic liquid, 7 00% of soybean milk,100℃ of the zymotic liquid adding temperature, the method of the zymotic liquid adding at twice The bean curd coagulated by the zymotic liquid of the vegetables is beneficial to bright ruddy color, fine resilience ,safety, nutrition and sanitation

关 键 词：果蔬发酵液 有色营养豆腐 乳酸菌发酵 凝固剂 产品感官品质 得率 应用 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]