响应面法优化千叶豆腐工艺配方的研究

Optimization of Preparing Technology for Chiba Tofu by Response Surface Method

试验以大豆分离蛋白为原料,通过添加油脂、变性淀粉和转谷氨酰胺酶(TG酶)制备千叶豆腐。试验以千叶豆腐硬度、弹性和感官评分为考核指标,对酶添加量、油脂添加量和淀粉添加量对千叶豆腐品质影响进行评估。在单因素试验基础上,通过响应面分析法确定千叶豆腐工艺配方,同时建立千叶豆腐工艺配方的数学模型并验证其可靠性。以酶、油脂和淀粉添加量为因变量,探讨3个因素对千叶豆腐品质的影响及其交互作用,并对最优结果进行验证。试验结果表明:千叶豆腐制备的最佳工艺配方为:酶添加量1.61%,油脂添加量71.05%,淀粉添加量43.45%;在此条件下,千叶豆腐感官评分为90.78±2.45分,硬度为119.34±3.85 g,弹性为3.77±0.047 mm。

The effects of transglutaminase（TG）, oil and starch amount were studied on the Chiba tofu preparation. Based on the results of the single factor experiments, an optimization procedure using response surface method with three factors was carried out in order to investigate effects of these parameters on the sensory value of Chiba tofu. The results indicated that the optimum processing conditions were 1.61% TG enzyme, 71.05% oil and 43.45% starch. Under the optimal conditions, the sensory evaluation value, hardness and elasticity of Chiba tofu were 90.78±2.45, 119.34±3.85 g, and 3.77±0.047 mm.