高蛋白高膳食纤维豆腐生产工艺

Production Technology of High Protein and High Dietary Fiber Tofu

以大豆分离蛋白和大豆蛋白粉为主要原料,采用质构分析法和感官评价法,在单因素试验的基础上,通过正交试验考察大豆分离蛋白占蛋白混合体的质量比、谷氨酰胺转氨酶添加量、总物料质量与水比例、大豆油与蛋白混合体的质量比例4个因素对高蛋白高膳食纤维豆腐的质构及感官的影响,并对配方进行优化。结果表明:在大豆分离蛋白占蛋白混合体质量的50%、总物料与水质量比为4.0︰1、TG添加量0.30%、大豆油与蛋白混合体质量比为0.8︰1的工艺条件下得到的高蛋白高膳食纤维豆腐的凝胶强度为1 206 g,嫩度为7.9分,干基蛋白质含量为12.4%,膳食纤维含量为1.4%,制作的高蛋白高膳食纤维豆腐口感爽滑、弹性好、嫩度好。

Soybean protein isolate and soybean meal were used as the main materials in this experiment. Based on the single factor experiment, the texture of high protein and high dietary fiber tofu was studied by orthogonal experiment. Effects of four factors on the high protein and high dietary fiber tofu were investigated by texture analysis and sensory evaluation, including mass ratio of SPI to protein mixture, ratio of total material quality to water, TG addition, ratio of soybean oil quality to protein mixture. The recipe was optimized. The result showed that under these optimal conditions, which were SPI accounted for 50% of protein mixture, total material quality to water ratio 4.0︰1, TG addition 0.30%, soybean oil quality to protein mixture 0.8︰1, the gel strength was 1 206 g, the tenderness was 7.9 points, and dry base crude protein and dietary fiber content were 12.4% and 1.4%, respectively. The high protein and high dietary fiber tofu were smooth taste, good elasticity and good tenderness.