大豆膳食纤维豆腐脑的制备工艺研究

Research on Preparation Technology of Soybean Dietary Fiber Soybean Curd

以脱皮大豆为原料,经超微粉碎制备大豆膳食纤维豆腐脑,其大豆总膳食纤维含量达到5. 56 g/100g。通过单因素及正交实验,以感官评分为考核指标,研究影响豆腐脑品质的各因素工艺条件,确定大豆膳食纤维豆腐脑的最佳工艺参数:即处理频率150Hz、固液比1∶12 g/ml、葡萄糖酸-δ-内脂添加量2.5%及凝固时间15 min。在此工艺条件下制备的大豆膳食纤维豆腐脑感官品质最优。

Taking dehulled soybeans as raw material,soybean dietary fiber soybean curd was processed by superfine comminution,and the content of total dietary fiber was 5.56 g/100 g. Through single factor and orthogonal experiments,sensory score was used as reference indicators,the process conditions of factors influencing soybean dietary fiber soybean curd was studied to determine the optimum process parameters,namely,processing frequency was150 Hz,solid-liquid ratio was 1 ∶ 12 g/ml,gluconate-δ-latronic addition was 2.5% and solidification time was 15 minute. Soybean dietary fiber soybean curd under this production condition had best sensory quality.