花生粕豆腐的配方与工艺优化研究

Research on optimization of formula and technology of tofu making from peanut meal

以花生粕为原料,研究了制作花生粕豆腐的配方与工艺.在单因素试验基础上,以花生粕蛋白提取率为指标,采用正交试验优化花生粕浸提条件.结果表明,花生粕优化浸提条件为:料液比1∶15(g/mL),在90℃、pH 7.0下浸提120 min.在该条件下,花生粕蛋白浸提率为32.64%.考察石膏用量对花生粕豆腐理化与感官指标的影响,确定较佳石膏用量为60 g/kg.在该配方下,花生粕豆腐出品率274%,含水量82.12%,持水率为45.29%,感官评价得分为16.25(总分20分),保留花生特有香气,口味纯正,成本低廉.

The formula and technology of tofu using peanut meal as the raw material was studied. Based on single-factor test, orthogonal test was carried out to optimize peanut meal leaching conditions with pea- nut meal protein extraction efficiency as the index. The results showed that the optimized extraction con- ditions were： solid-liquid ratio 1：15 （g/mL）, 90 ℃ pH 7.0 extraction 120 rain. Under this condition, the peanut meal protein extraction efficiency was 32. 64%. The influence of piaster amount on physical and chemical indicators and sensory index of peanut meal tofu was investigated. The result showed that optimum amount of plaster is 60 g/kg. Under this prescription, the product yield of peanut meal tofu was 274%, the water content was 82. 12%, the water holding capacity was 45.29%, the score of sensory e- valuation was 16. 25 （the total score was 20）. The peanut meal tofu made by this technology keep the special aroma of peanut with pure taste and low cost.