即食豆腐脑的加工和调味研究

Research into the Processing and Flavor Treating of Instant Uncongealed Bean Curd

豆腐脑是北方的风味小吃,深受群众喜爱,常作为早餐食品。在传统工艺的基础上,加入葡萄糖酸-δ-内酯(GDL)作为凝固剂,采用正交试验方法和食品感官分析方法,确定了豆腐脑的最佳工艺配比为:葡萄糖酸内酯0.3 g,豆浆200 ml,温度60℃,调味最佳工艺配比为:韭花酱2g、酱油6ml、蒜水4ml、麻汁5ml、辣椒油5ml,产品具有快捷、卫生、方便、风味突出的特点。

Instant uncongealed bean curd is a kind of northern flavor snack, popular with people as breakfast food. By reference to traditional technology, gluconic acid -δ- lactone is added in as coagulant, and orthogonal experiment and sensory analysis are adopted, which concludes the optimum ratio in making uncongealed bean curd： gluconic acid -δ-laetone 0.3g, soybean milk 200ml, temperature 60℃; the optimum flavor treating： garlic flower sauce 2g, soy sauce 6ml, garlic water 4ml,sesame soy 5ml,chili oil 4ml. The ready - to- eat uncongealed bean curd is fast, hygienic, convenient and flavor prominent.