摘要
研究莲子添加量、料水比和白砂糖添加量等单因素对豆花持水量、凝胶强度、感官和质构的影响,并通过正交试验优化莲子豆花加工工艺。结果表明:莲子豆花最佳工艺为莲子添加量20%,打浆时料水比为1∶10,白砂糖用量为5%,β-环状糊精用量为1.5%,葡萄糖酸-δ-内酯用量为0.2%,凝固温度为78℃,凝固时间为20 min。
In this paper,lotus seed was added into tofu raw material to optimize the tofu flavor.The factor including the proportion of lotus seed,water ratio and sugar ratio,which effected lotus seed bean curd＇s water capacity,gel strength,texture characteristics and sensory assessment was studied.The best conditions obtained good taste,quality and stability of lotus seed bean curd were proportion of lotus seed 20%,10 water ratio,6% sugar ratio,while β-orbicular dextrin 1.5%,gluconic acid-δ-lactone 0.2%,solidified temperature 78℃ and solidified time 20 min.
出处
《热带农业科学》
2013年第4期83-86,共4页
Chinese Journal of Tropical Agriculture
基金
福建省科技厅科技计划重点项目(No.2008N0007)
关键词
豆花
莲子
加工工艺
bean curd
lotus seed
processing technology
