不同排乳清温度对奶豆腐品质影响研究

Research of Influence of Eliminate Whey Temperature on the Quality of Hurood

研究不同排乳清温度对奶豆腐品质的影响,以确定其最佳排乳清温度。采用单因素试验设计,排乳清温度分别为4℃、23℃、32℃、39℃。在其他工艺条件相同的情况下,分别加工一批奶豆腐,然后测定奶豆腐的性能指标。结果表明,随着排乳清温度的增加,奶豆腐的感官评定值先增加,然后逐渐降低;奶豆腐的pH 4.6可溶性氮含量、质量分数12%TCA可溶性氮逐渐下降;游离氨基酸总量先逐渐增加后降低;而pH值和水分含量逐渐降低。以感官评定值为主指标,结合其他性能指标,确定排乳清的最佳温度为23℃。

The influence of eliminate whey temperature on the quality of hurood was researched to ascertain the optimal temperature of it.The single factor experiment was adopted to do with it.The eliminate whey temperature was 4 ℃、23 ℃、32 ℃ and 39 ℃.Under the same condition of the other processing,hurood were made respectively,and then the characteristics of mature hurood were mensurated.The result indicated,with the increase in the temperature of eliminate whey,the sensory value and total contents of free amino acid rised at first,then declined little by little.The contents of pH 4.6 and 12 % TCA soluble nitrogen declined step by step and the value of pH and moisture content were down step by step.With the sensory value as the main index,combining with other quality indexes,the eliminate whey temperaturewas ascertained,which was 23 ℃.