豆腐柴叶制作观音豆腐的工艺

Research on the Production Process for Premna microphylla Turcz Leaf Tofu

针对观音豆腐传统制作过程中常见的渗出液多,凝胶易破碎等质量问题,以四川江油豆腐柴鲜叶为原料,通过单因素试验和正交试验,研究了料液比、pH、烫漂时间和烫漂温度对观音豆腐感官评分、渗出液、凝胶承重和凝胶时间四个指标的综合影响。结果表明,观音豆腐的最佳工艺参数为:料液比1︰8 (g/mL)、pH 4、热烫时间40s、热烫温度90℃。该工艺条件制作的观音豆腐具有较好的综合品质,研究结果为观音豆腐工业化生产提供参考。

In view of the common quality problems of Premna microphylla Turcz leaf tofu occurring during the traditional production process, such as excessive exudate and gel breakage, the single factor experiment and orthogonal experiment were taken to study the comprehensive effects of the solid-liquid ratio, pH, blanching time and blanching temperature on the sensory evaluation, exudate, gel bearing and gelation time of Premna microphylla Turcz leaf tofu, taking fresh leaves of Premna microphylla Turcz from Jiangyou City, Sichuan Province as the material. The results showed that the optimum process parameters for making Premna microphylla Turcz leaf tofu were as follows: solid-liquid ratio 1︰8(g/m L), p H 4, blanching time 40 s, and blanching temperature 90 ℃. The Premna microphylla Turcz leaf tofu produced by this process condition had better comprehensive quality. The results would provide reference for the industrialized production of Premna microphylla Turcz leaf tofu.