薏米豆腐工艺参数优化及其抗氧化特性研究

Processing optimization and antioxidant activity evaluation of tofu mixed with coix lacryma

以糖化薏米液和大豆为主要原料,研制一款具有抗氧化性的薏米豆腐。结合豆腐保水性、得率、感官评分和质构特性,通过单因素试验分别考察了豆水比、薏米液添加量、凝固剂添加量对豆腐品质的影响。以DPPH自由基清除率为评价指标,采用正交实验优化薏米豆腐的生产工艺条件。结果表明,当豆水比为1∶4(g/m L),薏米液添加量为200 m L/L,硫酸钙添加量为5 g/L时,薏米豆腐具有较好的抗氧化活性。

A new kind of tofu with good antioxidant activity was developed,using the hydrolyzed liquid of coix lacryma and soybean as the raw materials.Based on the water-holding capacity,yield,sensory evaluation and texture analysis,the influence of soybean to water ratio,the addition of coix lacryma hydrolysate and coagulant on the quality of tofu was studied respectively through single factor experiment.The optimized process conditions for the tofu was obtained using free radical DPPH scavenging activity evaluation.The results showed that 1∶4(g/mL)of soybean to water,200 mL/L of coix lacryma hydrolysate,5 g/L of calcium sulfate adding was the optimum processing condition to producing coix lacryma tofu,and the tofu had a good antioxidant activity under the optimal condition.