改良剂对菱米豆腐品质的影响

The Effect of Modifier on the Quality of Water Chestnut Tofu

以菱米为原料,采用特定的工序制备菱米豆腐,选用增稠剂、保水剂及乳化剂对菱米豆腐进行品质改良,通过设计单因素试验及正交试验,以菱米豆腐的外观色泽、成形度、弹韧性及凝胶强度为评定指标,以确定改良剂的最适添加量,旨在为菱米豆腐的工业化生产奠定一定的理论基础。单因素试验结果表明,海藻酸钠的适宜添加量为0.6%、六偏磷酸钠的适宜添加量为0.4%、蔗糖脂肪酸酯的适宜添加量为0.3%;正交试验结果表明,改良剂的最适添加量为:海藻酸钠0.6%、六偏磷酸钠0.45%、蔗糖脂肪酸酯0.25%。对比试验结果表明,改良组豆腐的品质明显优于空白组。

Water chestnut was selected as raw material,and the thickener,water retaining agent and emulsifier were used to improve the quality of water chestnut tofu.By designing single factor experiment and orthogonal experiment,the color,shape,elasticity and gel strength of water chestnut tofu were used as evaluation indexes to determine the optimum of the modifier.The aim of this study was to lay a theoretical foundation for the industrialized production of water chestnut tofu.The results of single factor experiment showed that the suitable dosage of sodium alginate was 0.6%,sodium hexametaphosphate was 0.4%,and sucrose fatty acid ester was 0.3%.The orthogonal experiment showed that the optimum dosage of the modifier was 0.6%sodium alginate,0.45%sodium hexametaphosphate and 0.25%sucrose fatty acid ester.The results showed that the quality of tofu in the improved group was better than that in the blank group.