黑豆内酯豆腐的工艺配方优化及质构分析(TPA)

Optimization of process and formula for black beans lactone tofu and texture profile analysis (TPA)

以黑豆和大豆为原料磨浆后按比例混合制作内酯豆腐,通过单因素实验(黑豆浆黄豆浆用量比例、料液比、内酯用量、加热时间、加热温度)确定影响黑豆内酯豆腐品质的因素及水平。通过正交实验设计,确定黑豆内酯豆腐的最佳制作工艺为:黑豆浆黄豆浆比例1:4、料液比1:7、内酯用量0.3、加热时间30min及加热温度80℃。利用物性仪对最佳条件下的黑豆内酯豆腐进行质地剖面分析(TPA),得到弹性为0.953、硬度为292.616、咀嚼度为227.452、回复性0.218、黏聚性0.575,其感官评定结果为表面平整、组织均匀、细腻,口感鲜嫩有弹性、有豆腐香味、无异味,咀嚼性好。

production of the lactone tofu with the raw materials of the black beans and soybeans which are mixed in proportion after refining. To determine the factors and levels that affect the quality of black beans lactone tofu by single factor experiment （consumption ratio of the black bean milk and soybean milk, liquid ratio, lactone consumption, heating time and heating temperature）. By orthogonal experimental design to determine the best production process of the black beans lactone tofu： consumption ratio of the black bean milk and soybean milk is 1：4, liquid ratio is 1：7, lactone consumption is 0.3, heating time and heating temperature is 30 min and 80 ~C. Using the physical device on the texture profile analysis （TPA） of the black beans lactone tofu made in optimal process, to get the flexibility is 0.953, the hardness is 292.616, chewiness is 227.452, resilience is 0.218, the cohesive nature is 0.575. The sensory evaluation results showed the surface is flat, homogeneous and delicate, taste is fresh and tender with tofu flavor, no smell and good chew.