五种不同加工工艺生产豆腐的全波谱扫描分析

Full-spectrum Scanning Analysis of Tofu Produced by Five Different Processing Techniques

结合本地豆腐机械厂在豆腐加工工艺上遇到的风味保持问题,采用了不同的加工工艺制作豆腐。在磨浆工艺上分别采用破壁机和手工石磨磨浆,在煮浆工艺上采用电磁炉加热,在点浆工艺上,分别采用膏(CaSO4)、内酯以及石膏和内酯按比例混合三种方式点浆,并和厂家机械豆腐一起通过紫外-可见分光光度计进行全波谱扫描分析,初步探究了因制作工艺不同而造成豆腐成分有所差异的原因,以期为厂家改进机械加工技术提供新的思路和指导意见。

According to the problems of keeping the flavor of tofu in the local tofu machinery factory,different processing technologies are adopted to make tofu.In the process of refining,the wall breaking machine and manual stone grinding are used respectively.In the process of boiling,the electromagnetic furnace is used to heat the tofu.In the process of dispensing,the paste (CaSO4),lactone,gypsum and lactone are used to mix the tofu in proportion.The whole spectrum scanning analysis was carried out by UV-Vis spectrophotometer together with the mechanical tofu made by the manufacturer,and the reasons for the differences of tofu components caused by different manufacturing processes were preliminarily explored in order to provide new ideas and guidance for the manufacturer to improve the mechanical processing technology.