摘要
用豆腐黄浆水发酵制备酸浆凝固剂，进而制作酸浆豆腐。由单因素试验确定最佳的酸浆pH值、酸浆加量、压制强度和压制时间。以正交试验和感官（色、香、味、形）评定为依据，并参照力学性能，确定制作优化工艺条件。结果表明，豆腐黄浆水在42℃时发酵30～35 h，得到pH值3.3~3.5的酸浆。在固定其他条件下，用pH值3.4的酸浆点脑，酸浆加量22%，90℃下蹲脑20 min后，在2091 Pa压强下压制40 min成型，所得酸浆豆腐感官性能和力学性能均优于市售卤片豆腐，其含水率、蛋白质含量符合GB/T 22106-2008规定，微生物指标符合GB 2711-2003规定。其强度与韧性好，耐煮性佳，适于炖、煮、炸加工。
Tofu squeezing liquid is fermented to prepare coagulant, and acid slurry bean curd is produced. The best pH value and dosage of acid slurry, pressure strength and pressurization time are determined by single factor test. The optimal process conditions to prepare acid slurry bean curd is selected by orthogonal test and sensory evaluation that is as basis of determined color, odor, taste and texture of bean curd, and reference to mechanical properties. The test results show that the acid slurry whose pH value is 3.3~3.5 is got when fermented tofu squeezing liquid for 30~35 h at 42 ℃. Under fixed other conditions, coagulating soymilk with acid slurry that pH value is 3.4, acid slurry dosage is 22%, resting 20 min at 90 ℃, compressing 40 min to shaping under 2 091 Pa pressure. The sensory performance and mechanical performance of acid slurry bean curd are superior to sold bean curd, water content and protein content are conformed to requirement of GB/T 22106-2008 , and microbiology indicators are conformed to requirement of GB 2711-2003. Acid slurry bean curd has good strength and toughness, good resistance to boiling, and it is suitable for processing of stewed, boiled and fried.
出处
《农产品加工（下）》
2014年第2期21-23,26,共4页
Farm Products Processing
基金
黑龙江省大学生创新创业训练计划项目"特殊性能与功能豆腐开发"(2012年)
关键词
酸浆豆腐
豆腐黄浆水
发酵
酸浆凝固剂
acid slurry bean curd
tofu squeezing liquid
fermentation
acid slurry coagulant
