蔬汁内酯豆腐的制备工艺优化

Optimization of Preparation Technology of Vegetable Juice Lactone Tofu

以大豆为原料,在对内酯添加量进行实验预估基础上,通过添加紫甘蓝汁、南瓜汁制作出独具果蔬清香和风味的蔬汁内酯豆腐.通过探究果蔬汁的添加量对内酯豆腐感官质量的影响,逐步确定内酯豆腐的果蔬汁优化添加量,最终得出的豆乳最优化配方为:豆水比例为1∶9,果蔬汁与水比例为1∶5,紫甘蓝汁与水比例为1∶6,南瓜汁与水比例为1∶8,葡萄糖酸内酯添加量为0.30%.得到的感官评定结果最优,且卫生指标完全符合国家食品食用安全标准.最优化添加量下制得蔬汁内酯豆腐口感细腻,软硬适宜,色泽美观,成型状态较好,美味独特,同时可增加对特殊人群的需求选择,为今后果蔬制品研发和豆腐产品的创新提供理论依据.

Taking soybeans as raw materials,a vegetable juice lactone tofu with unique fragrance and flavor of fruits and vegetables is produced on the basis of the experimental estimation of the lactone addition by adding purple cabbage juice and pumpkin juice.Through exploring the influence of the added amount of fruit and vegetable juice on the sensory quality of lactone tofu,the optimal added amount of lactone tofu was gradually determined.The final optimal formula was as follows:the ratio of soybean milk to bean water was 1∶9,the ratio of fruit and vegetable juice to water was 1∶5,the ratio of purple cabbage juice to water addition was 1∶6,the ratio of pumpkin juice to water addition was 1∶8,and the addition amount of gluconolactone was 0.30%.The result of sensory evaluation was the best,and the hygienic index fully met the national food safety standards.The vegetable juice lactone bean curd prepared under the optimal addition amount has delicate taste,appropriate hardness,beautiful color,good molding state and unique taste,which providing not only alternatives for special groups,but also theoretical basis for the research and development of fruit and vegetable products and the innovation of bean curd products in the future.