发酵布丁豆腐生产工艺的研究

Research on Fermentation Technique of Pudding Tofu

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%。

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, arc： fermentation temperature 40℃, fermentation time 5h, fermented with 4% inoculum size. The results showed that the optimum application parameters of the GDL and CaCl2 arc 0.2% and 0.05% respectively.