肇实内酯豆腐制备工艺优化

Optimization of preparation of lactone tofu with gordon euryale seed

以肇实和大豆为主要原料,葡萄糖酸-δ-内酯(GDL)为凝固剂制备豆腐。以豆腐的感官评分和干基得率为评价指标,通过单因素试验和正交试验,得到最佳制备工艺为大豆∶水=1∶5 g/m L,肇实打浆料水比为1∶15 g/m L,豆浆与肇实浆液混合比例为8∶2 m L/m L,GDL用量为0.30%,于85℃保温40 min凝固,冷却成型后得成品。成品肇实内酯豆腐呈米白色,具有豆香味和肇实味。

A kind of lactone tofu was prepared by using gordon euryale seed and soybean as main raw ma- terials and adding delta -gluconolactone （GDL） as tofu coagulant. The optimum technology parameters were acquired by single factor and orthogonal experiments, while sensory evaluation and dry base yield of the lactone tofu as indicators. The optimum parameters were the ratio of soybean to water 1 ： 5 g/mL, the ratio of seed to water 1：15 g/mL, the ratio of soybean milk to seed slurry 8：2 mL/mL, additive amount of GDL 0.30% , at 85 ℃ water bath for 40 min till tofu coagulated. The product was acquired by cooling and setting. It was beige white, and had soybean flavor and gordon euryale seed flavor.