传统卤豆干工艺优化及其对风味物质的影响

针对传统卤豆干卤制不透、产品质量不稳定等问题,以大方县本地黄豆为原料,采用卤汁与压榨成型耦合技术生产卤豆干,并经单因素实验和正交试验优化生产条件,研究了新工艺对卤豆干风味、品质及营养物质的影响。结果表明:采用新工艺生产,卤汁与豆花浸渍比1:1,食盐添加量1.5%,浸渍时间10 min,卤豆干风味最佳,感官评分为90.42。此时豆干外表光滑,口感细腻,风味突出,硬度及弹性优良。与传统豆干相比,NaCl含量由36.35 mg/100 g降低至24.01 mg/100 g,挥发性风味物质由优化前27种提升至31种,芳香族类物质和其他类物质含量明显提升,卤汁与压榨成型耦合生产卤豆干工艺可行。

Optimization of Traditional Marinated Dried Bean Curd Process and Its Influence on Flavor Substance

To solve the problems that traditional marinated dried bean curd could not be fully stewed and the product quality was unstable,the Dafang local soybean was used as raw material,using marinade and squeeze molding coupling technology,the marinated dried bean curd was produced. The production conditions were optimized by single factor test and orthogonal test,and the effect of the new technology on flavor,quality and nutrition of marinated dried bean curd was studied.The results showed that the marinated dried bean curd had the best flavor with the new technology:The marinade and the soaked bean was 1:1,the added amount of salt was 1.5%,and the soaked time was 10 min,under these conditions the sensory score was 90.42. At this time,the appearance of marinated dried bean curd was smooth,the taste was delicate,the flavor was outstanding,and the hardness and elasticity were excellent. Compared with traditional marinated dried bean curd,NaCl content decreased from 36.35 mg/100 g to 24.01 mg/100 g,volatile flavor substances increased from the 27 to 31,and the content of aromatic species and other substances increased significantly. The coupling process of marinade and press molding was feasible.