黑豆大豆复合豆腐工艺研究

Study on Composite Technology of Black Soybean and Soybean Curd

以黑豆和大豆为原料,葡萄糖酸-δ-内酯(GDL)为凝固剂,研制出黑豆和大豆的复合内酯豆腐。在考察黑豆大豆浆液比、GDL添加量、凝固温度等单因素试验基础上,通过正交试验,确定其最佳工艺参数,即黑豆与水(1∶9 g/m L)磨浆、黑豆浆∶大豆浆=3∶1(体积比)、GDL的添加量为0.25%、凝固温度为75℃。研制出具有黑豆香味又保持大豆的豆香味且营养丰富的黑豆大豆复合内酯豆腐。

In this paper, a compound lactone bean curd was developed with black bean and soybean as raw material, gluconic acid-δ-lactone（GDL） as coagulant. The volume ratio of black bean to soybean, the additive amount of GDL and the solidification temperature were determined by single factor test. The optimum technological parameters determined by orthogonal experiment were that the volume ratio of black bean to water was 1 ∶ 9, the volume ratio of black bean to soybean was 3 ∶ 1, the additive amount of GDL was 0.25 %, the solidification temperature was 75 ℃. Consequently, the nutritious compound lactone bean curd was developed with the flavors of black bean and soybean.