红香椿内酯豆腐生产工艺的研究

Research on the Production Technology of Red Toona Sinensis Lactone Tofu

以红香椿和大豆为原料,以葡萄糖酸-δ-内酯为凝固剂,采用单因素及正交试验方法,研究了红香椿豆腐的加工工艺条件,讨论了香椿提取液添加量、豆浆浓度、凝固剂用量、凝固温度与时间对豆腐品质的影响。结果表明:红香椿提取液添加量为15.0%时,按豆浆浓度(豆∶水=1∶5)添加0.30%的葡萄糖酸-δ-内酯,在90℃下凝固35 m in后冷却即可得到浅绿而有光泽、凝固性和保水性好、口感细腻,具有典型香椿香气和豆香的红香椿豆腐。

Using red Toona sinensis and soybeans as raw materials,a key technology of red Toona sinensis lactone tofu focusing on the effects of the amount of Toona sinensis extraction and coagulant,the milk concentration and solidification conditions on the tofu quality were discussed in this paper through single-factor and orthogonal-test.The results showed that the optimum formula and processing were the Toona sinensis extraction of 15.0%,the soybean-water ratio of 1∶5,the coagulant quantity of 0.30%,solidified 35 minutes at 90℃;the lactone tofu obtained,having good solidification state,better water-keeping quality and denseness aroma of red Toona sinensis and soybeans,were light green and shiny with exquisite taste.