基于模糊综合评价的柠檬豆腐工艺研究

Study on the Production Process and Quality of Lemon ToFu Based on Fuzzy Synthetical Evaluation

为研究一种新型天然酸性豆腐凝固剂,以柠檬汁制备豆腐,以感官评价和持水力为指标,采用单因素和正交实验,结合模糊数学评价法优化柠檬豆腐的加工工艺。结果表明:柠檬豆腐的最佳加工工艺组合为豆水比为1∶10,柠檬汁添加量为55%,点浆温度为70℃,养花时间为20 min,此工艺组合下制得的柠檬豆腐有浓郁的豆香味与柠檬香气,无酸涩味,断面光滑细腻,弹性好,持水力最好。

In order to study a new natural acid bean curd coagulant, the tofu was prepared by the organic acids in lemon juice. By single factor experiment and orthogonal experiment and fuzzy synthetical evaluation methods, the sensory and water-holding capacity indexes as assessing indexes had chosen the optimal conditions. The results showed that: The ratio of bean to water was 1∶10(W/V), adding lemon juice quantity was 55%(W/W), coagulation temperature was at 70℃, and coagulation time was 20 min. The tofu made in this condition was full of lemon aroma and bean rich without acidic or bitter taste, section smooth and elastic. In addition, it had the best water-holding capacity.