| 发酵布丁豆腐生产工艺的研究 |
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| 引用本文： | 刘恩岐,乔支红. 发酵布丁豆腐生产工艺的研究[J]. 食品科学, 2006, 27(6): 128-130 |
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| 作者姓名： | 刘恩岐 乔支红 |
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| 作者单位： | 山西农业大学食品科学与工程学院； 中国农业大学食品科学与营养工程学院 |
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| 摘 要： | 本实验通过在豆浆中添加葡萄糖酸-δ-内酯(GDL)和CaCl2并利用乳酸菌发酵生产一种新型的布丁豆腐,其质地细腻、营养丰富、富有弹性,并具有独特的豆香味。采用正交试验确定最佳的发酵工艺条件为:发酵温度40℃、发酵时间5h、接种量4%,并通过单因素试验确定GDL和CaCl2的最佳添加量为:0.2%和0.05%。
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| 关 键 词： | 乳酸菌 发酵 豆腐 工艺 |
| 文章编号： | 1002-6630（2006）06-0128-04 |
| 收稿时间： | 2005-01-24 |
| 修稿时间： | 2005-01-24 |
Research on Fermentation Technique of Pudding Tofu |
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| LIU En-qi,QIAO Zhi-hong. Research on Fermentation Technique of Pudding Tofu[J]. Food Science, 2006, 27(6): 128-130 |
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| Authors: | LIU En-qi QIAO Zhi-hong |
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| Affiliation: | 1.College of Food Science, Shanxi Agricultural University, Taigu 030801, China; 2.College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China |
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| Abstract: | The test researched on a new kind of Pudding Tofu made by the fermentation of the lactic bacteria and the adding of GDL and CaCl2. This new product has a tender texture, rich nourishment, and special soybean flavor. The optimum conditions of fermentation techniques by using orthogonal design, are: fermentation temperature 40℃, fermentation time 5h, fermented with 4% inoculum size. The results showed that the optimum application parameters of the GDL and CaCl2 are 0.2% and 0.05% respectively. |
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| Keywords: | lactic bacteria fermentation Tofu. technique |
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