乳清粉营养豆腐加工工艺研究

Processing Technological Study on Health Food of Whey Powder Tofu

为优化乳清粉营养豆腐加工工艺,应用Plackett-Burman析因设计进行了主效因子的筛选,根据主效因子影响及变化方向进行爬陡坡试验,最后,应用二次旋转中心复合响应面设计对乳清粉营养豆腐加工工艺进行了优化,优化工艺条件为:葡萄糖酸-δ-内酯添加量0.4%、乳清粉添加量9%、凝固时间20 min、凝固温度85℃。最优条件下模型预测乳清粉豆腐感官得分为97.046 23分,验证试验结果为97.55分。该产品具有良好的感官性状,具有纯正的豆腐香味及淡淡的奶香风味,是一种营养丰富,开发前景广阔的产品。

To investigate the optimal producing conditions of health food of whey powder Tofu,Plackett-Burman design was used to screen main factors affecting health food of whey powder Tofu production,steepest ascent experiment was adopted to approach the optimal region based the results from the factorial design. At last,quadratic rotating central composite design（ QRCCD） was applied to optimize the health food of whey powder tofu producing parameters. The optimal condition for health food of whey powder tofu were 0. 4% of GDL amount,9% of whey powder amount,solidification time 20 min and solidification temperature 85℃. The predicted value and actual value of sensor score were 97. 046 23 and 97. 55. The product had good sensory properties,with pure tofu flavour and creamy flavor,was a nutrient rich,with broad prospects for development of products.