榛仁内酯豆腐的制作工艺

本研究以榛仁和黄豆为原料、葡萄糖酸-δ-内酯(GDL)为凝固剂,研究榛仁内酯豆腐的制作工艺。以豆腐的硬度、弹性、内聚性和回复性为指标,通过单因素实验对黄豆与榛仁比例、葡萄糖酸内酯用量、点浆温度及点浆p H条件这四个因素进行筛选,结合正交试验、感官评价和质构分析等方法确定最佳制作工艺,并且对榛仁内酯豆腐与其他常见市售豆腐进行了质构等指标的对比。研究实验结果表明,当黄豆与榛仁比例10:3、GDL添加量1.05 g(GDL/100 g原料)、点浆温度85℃、点浆p H 6.5时,榛仁内酯豆腐的硬度为1±0.21/100 g、弹性为(6.3±0.16)mm、内聚性为0.54±0.01、回复性为1.12±0.21;市售豆腐的硬度为1.4±0.12/100 g与榛仁内酯豆腐硬度差异不显著,并且其感官评分值最高。通过优化榛仁内酯豆腐的各项质构条件不仅提高榛仁内酯豆腐的凝固效果还提高了感官评价得分,得到的豆腐品质结构最好。

Preparation of Lactone Hazelnut Curd

In this study, In order to improve the solidification and sensory evaluation effect of hazelnut lactone tofu, the processing of lactone hazelnut tofu was investigated by using hazelnut and soybean as the raw materials and glucono-δ-lactone(GDL) as the coagulant.Based on the hardness, elasticity, cohesiveness and resilience as the indices, four factors i.e. the yellow bean-hazelnut ratio, dose of gluconolactone, coagulation temperature and p H were screened by single factor experiments. The optimized processing conditions were established through combining orthogonal tests, sensory evaluation and quality-structure analysis. Comparisons were also made on the quality and structural indices of lactone hazelnut tofu and other tofu products commonly found in the market. The results showed that when the soybean to hazelnut ratio was 10:3, GDL dose for addition was 1.3%(GDL/soybean), coagulation temperature was 85 ℃, and coagulation p H was 6.5, the hardness of lactone hazelnut tofu reached 1±0.21, with its elasticity as(6.3±0.16) mm, cohesiveness as 0.54±0.01, and resilience as 1.12±0.21. The hardness of the commercial tofu was 1.4±0.12/100 g, which was similar to that of the lactone curd(whose sensory score was the highest). The optimization of the quality and textural conditions not only improved the solidification of lactone hazelnut curd tofu, but also increased the sensory score of this tofu(with the best quality and texture).