核桃牛奶风味内酯豆腐制作工艺的研究

Study on Processing Technology of Lactone Bean Curd with Walnut-milk Flavor

以大豆、核桃和奶粉为主要原料,经磨浆、煮沸、混合后,利用葡萄糖酸-δ-内酯(GDL)为凝固剂,开发可即食的具有核桃牛奶风味的内酯豆腐,利用感官评定法综合评价制品的外观、口感、风味等,采用单因素试验和正交试验确定该制品的最佳工艺条件。结果表明,最佳制作工艺为:核桃与水之比为1︰10 g/m L,大豆与核桃浆之比为1︰12 g/m L、奶粉添加量为15%、GDL添加量为0.2%、白砂糖添加量为8%、核桃香精添加量为0.1%、凝固温度为80℃,成品呈乳白色,具有核桃浓香、奶香和豆香味,微生物指标符合国家标准。同时,设计了一套产品包装。

An instant-eaten bean curd with walnut-milk flavor was prepared taking soybean, walnut and milk powder as main raw materials, and made into finished product with glucono-delta-lactone （GDL） as coagulant after grinding, boiling and mixing. Comprehensive evaluation of its appearance, taste and flavor was taken by sensory evaluation method. The optimum process condition of lactone bean curd was determined by single factor experiment and orthogonal test. The results was that the optimum process was as follows： the ratio of walnut and water for 1 ： 10 g/mL, the ratio of soybean and walnut juice for 1 ： 12 g/mL, milk powder for 15%, GDL for 0.2%, white sugar for 8%, walnut essence for 0.1%, solidification temperature for 80 ℃. The product was milky white, with flavor of walnut, milk and soybean. Microbiological parameters of the product were in line with national standards. At the same time, a set of product packages were designed.