千页豆腐质量影响因素及其工艺条件的研究

Studied on Quality Influencing Factors and Production Process of Qianye Tofu

主要研究了千页豆腐的质量影响因素及工艺条件。研究发现大豆分离蛋白的功能性质对千页豆腐的质量影响较大,综合质构数据和感官分析结果,当大豆分离蛋白的冷凝胶弹性大于0.55时适合制作千页豆腐,千页豆腐的弹性可大于0.725。通过正交试验,确定千页豆腐最佳工艺条件为:TG酶量与大豆分离蛋白质量比值,即E︰S为0.3%,色拉油与大豆分离蛋白质量比为3︰5,大豆分离蛋白与水质量比为1︰5,蒸煮温度为90℃,在此条件下制作的千页豆腐弹性可达0.962。

Study the quality influencing factors and production process of qianye tofu. The function of soy protein isolate has large impact on the quality of qianye tofu. Combining Texture data and Sensory evaluation, When the cold gel Springness of soy protein isolate is greater than 0.55, it is suitble for qianye tofu, the Springness of qianye tofu is greater than 0.725. Using orthogonal army design methods, the optimal conditions for qianye tofu were quality ratio value E ： S （0.3%）, quality ratio of oil and soy protein isolate （3 ： 5）, quality ratio of soy protein isolate and water （1 ： 5） and the tempreture is 90 ℃. Under these conditions, the springness of qianye tofu is 0.962.