臭豆腐新工艺配方的研制与开发

Research and development of new technological formula of stinky tofu

为提高臭豆腐的食品安全性,提升臭豆腐的口感和风味,本研究以黑豆、黑米代替青矾对豆腐进行物理着色,探讨臭豆腐制作的新工艺配方.对黑豆和黄豆添加比例,黑米添加量,黑米豆腐胚蒸煮时间3个物理量进行单因素试验,并在此基础上进行正交试验,得出臭豆腐最佳新工艺配方:黑豆、黄豆添加比例3∶2,黑米添加量190g,黑米豆腐胚蒸煮时间50min.此配方制得的豆腐胚香气丰盈,呈黑紫色,少许光泽,结构完整,嫩弹细腻,味道纯正;成品臭豆腐呈深黑色,富有光泽,软硬适中,伴有黑米芳香.

In order to improve the safety,taste and flavor of the stinky tofu,this study used black beans and black rice instead of green barley to physically color the tofu,and explored the new processing recipe.The ratio of black beans and soybeans,the amount of black rice added,and the three physical quantities of black rice tofu embryo cooking time were tested by single factor;then an orthogonal test was carried out.The best new formula of stinky tofu was obtained: black bean and soybean add ratio 3:2, black rice added 190 g,black rice tofu embryo cooking time 50 min.The tofu embryo prepared by this formula has abundance of aroma,black purple,a little luster,integral structure,delicate tenderness and pure taste;the finished stinky tofu is dark black,shiny,moderately soft,accompanied by black rice aroma.