豆浆制备工艺对豆腐品质的影响

Effects of Different Preparation of Soymilk on the Quality of Tofu

分别在实验室和工厂中试条件下利用生浆法、熟浆法、热水套浆法3种不同制浆工艺制备豆腐,对豆腐的出品率、含水量、保水性、质构与感官性状进行了分析比较。结果表明:熟浆法豆腐的出品率、含水量和保水性分别比生浆法和热水套浆法提高了12%和7%、6%和7%、13%和5%,但生浆法豆腐的硬度、黏附性等指标均高于其它2种制浆工艺;熟浆法豆腐获得较高的感官评价。不同制浆工艺豆腐各物性指标差异显著,无论是实验室还是工厂中试条件,不同制浆工艺对豆腐品质的影响基本一致。

In this research the yield,moisture content,water retention,texture and sensory properties of different tofu were compared with regard to 3 kinds of soymilk preparation methods in laboratory and pilot plant.The results showed that the yield,moisture content and water retention of tofu made by cooked slurry respectively increased by 12% and 7%,6% and 7%,13% and 5% than uncooked slurry and hot water mixed slurry.The breaking stress,adhesiveness and chewiness of tofu made by uncooked slurry were higher than the other two slurries.Tofu made by cooked slurry obtained a higher sensory evaluation.Tofu made by different preparation of soymilk were significantly different in physical properties.Effect of different preparation of soymilk on the quality of tofu had the same results basically both in laboratory and factory experiments.