巧克力豆腐干的综合指标优化研究

优化生产巧克力豆腐干的生产工艺,采用传统制作豆腐干的生产工艺流程:点浆→胀浆→上板→压榨→切块→成品,并在生产流程点浆中加入巧克力粉,利用控制单一变量的实验方法,控制豆腐脑的加入量为65g(一般豆腐干所需要的豆腐脑的含量),分别加入5、10、15、20、25g的巧克力粉,确定不同质量巧克力粉下豆腐干相关指标(表皮光洁度、味浓度、入口的软糯程度豆腐干的规整度),进行感官评价,确定最适合的巧克力粉加入量。豆腐干成型后的相关指标为:豆腐干的表面光洁度采用摩擦力计进行测定,豆腐干的味浓度、入口的软糯程度、规整度采用感官评价,并对发放调查问卷的统计结果进行数学统计分析,确定最优的巧克力粉加入量为15g时可优化巧克力豆腐干的生产工艺,缩短生产时间,达到最好的生产效率。

Chocolate tofu comprehensive index optimization

To optimize the production of chocolate tofu production process.The process of tofu:plate →press→cut points pulp→expansion slurry→finished product,and point in the process of pulp add chocolate powder,use of experimental methods to control a single variable,the control tofu brain is 65 g(the content of the general tofu soybean curd),were added to 5 g,10 g,15 g,20 g,25 g chocolate powder determine the different weight of chocolate powder,tofu-related indicators(skin smoothness,flavor concentration,taste,tofu of the warping degrees),and sensory evaluation,to determine the most suitable for chocolate powder,forming on tofu related indicators,the surface finish of the tofu,friction meter was determined for sensory evaluation of tofu’s flavor concentration,the taste of regularity,and the issuance of the statistics of the questionnaire results for mathematical and statistical analysis to determine the of the best chocolate powder,can be optimized by adding chocolate powder 15 g chocolate tofu production process,shorten the production time,to achieve the best productivity,and achieve the purpose of increasing yields.