沙棘果汁点浆法生产营养豆腐的工艺研究

Study on Nutrition Tofu Production with Sea-buckthorn Fruit Juice by Curdling Method

以沙棘果汁为凝固剂,研究果汁豆腐的点浆工艺条件。以感官评价、豆腐得率为考察指标,研究沙棘果汁添加量、蹲脑温度、压榨压力等因素对沙棘豆腐产品质量的影响,得到理想的沙棘豆腐工艺参数。确定最佳工艺参数为:沙棘果汁添加量45%、蹲脑温度70℃、压榨压力4 g/cm^2,与传统工艺制作的石膏豆腐相比,所得豆腐的营养价值显著提高,其中豆腐中维生素C含量由0增加为0.36%。

To search curdling technology conditions of bean juice, we used the sea-buckthorn juice to be coagulant.With sensory evaluation index, tofu yield for investigation, researched of sea-buckthorn juice, coagulation temperature, squeezing pressure on the influence of sea-buckthorn tofu products quality got the ideal seabuckthorn tofu processing parameters. The best process parameters were determined as ： sea-buckthorn juice 45 %, coagulation temperature 70℃, crushing strength 4 g/cm^2, compared with the traditional craft of piaster tofu, the nutritive value of bean curd significantly increased, the vitamin C content in tofu increased from 0 to 0.36%.