灭菌型花生豆腐商品化生产工艺

以花生为主要原料研究花生豆腐商品的生产工艺。重点研究高酰基结冷胶(high acyl，HA)/低酰基结冷胶(low acyl，LA)、乙酸钙、卡拉胶、单甘酯和煮浆温度对花生浆液凝胶形成和凝胶特性的影响。单因素试验结果表明，质量分数0.05%和0.1%的乙酸钙分别与HA或卡拉胶配合对胶凝作用影响不明显；而与质量分数0.2%～0.3%以上的LA配合时对凝胶形成和凝胶性质改进明显有利；由正交试验可知，HA/LA复配物、乙酸钙对凝胶体的强度，耐热性、耐沸腾冲击性有显著影响，最佳胶凝工艺条件为0.1%乙酸钙、0.2% LA、0.2% HA、0.1%卡拉胶、0.1%单甘酯，85℃煮浆50min；确定商品化生产工艺为：制备优质花生浆液，经乳化、均质，按最佳胶凝工艺条件加入胶凝剂，升温至85℃后加入乙酸钙，恒温至50min冷却、包装密封、100℃二次灭菌、冷却。所得花生豆腐产品感官品质和质构特性优异，常温下货架期为2d。

Technological Investigations of Commercial Manufacturing of Sterilized Peanut Tofu

The commercial manufacturing technology of peanut tofu was investigated in this study with emphasis on the effects of Ca2+,LA,HA,carrageenan,monoglyceride and cooking temperature on the gel-forming and gel properties of peanut milk.The results of one-factor-at-a-time experiments showed that 0.05% and 0.1% calcium acetate combined with HA or carragheen had little effect on the gelation of peanut milk and its gel properties.However,the addition of 0.2%-0.3% LA had significant influence.The experimental result...