不同加工条件对黑蒜调味型豆腐凝胶强度影响

Effects of Different Processing Conditions on the Gel Strength of Flavored Tofu with Black Garlic

黑蒜是用鲜蒜发酵3~4个月制成的发酵食物,又可作为替代鲜蒜的调味品,最大程度保留鲜蒜的原有成分,且食用后无蒜臭,加强了抗氧化、提高免疫力、抗癌、消炎杀菌、改良心血管等功效。以黑蒜和大豆为原料,研究了在凝固剂混合比例为GDL∶石膏为1∶2的条件下,黑蒜豆腐制作工艺中凝固剂添加量、黑蒜添加量、蹲脑时间和水分添加比例对黑蒜豆腐凝胶强度的影响。当黑蒜豆腐在80℃保温条件下,压水15~20 min时,可通过单因素和正交实验,得到最佳制作工艺条件为凝固剂添加量2%、黑蒜添加量4.5%、4倍泡发大豆和黑蒜重量的水、蹲脑30 min。在此条件下制得的黑蒜豆腐品质优良且具有原本大豆豆腐所不具有的营养成分。

Black garlic is a kind of fermented food made by fermenting fresh garlic for 3~4 months.It can also be used as a substitute for fresh garlic,it retains the original ingredients of fresh garlic to the greatest extent,and there's no garlic smell after eating,strengthen the functions of antioxidation,improving immunity,anti-cancer,anti-inflammatory and sterilization,improving cardiovascular.In this paper,black garlic and soybeans are used as the raw materials,and under the condition that the coagulant mixing ratio of GDL to gypsum is 1∶2,the effects of the additive amount of coagulant,the additive amount of black garlic,the holding time and the water addition ratio in the production process of black garlic tofu on the gel strength of black garlic tofu.When the black garlic tofu is kept at 80℃and pressurized for 15~20 minutes,through single factor and orthogonal experiments,the best production process conditions can be obtained as follows:the coagulant additive amount is 2%,the black garlic additive amount is 4.5%,4 times of water for soaking soybeans and black garlic,the holding time is 30 min.Under such conditions,the black garlic tofu prepared has good quality and has the nutrients that the original soybean tofu does not have.