响应面优化百香果豆腐的加工工艺及品质研究

Optimization of Processing Technology and Quality of Passion Fruit Tofu by Response Surface Methodology

利用百香果汁作为凝固剂探究新型豆腐的加工工艺。以感官评分、豆腐得率、持水性为评价指标,考察加压泄水压力、蹲脑保温温度、点浆后溶液pH值3个因素对百香果豆腐产品品质的影响。在单因素研究基础上,通过响应面优化试验得到产品的最佳加工工艺为加压泄水压力9 g/cm2、蹲脑保温温度60℃、点浆后溶液pH5.0。在此工艺条件下制得的豆腐成块完整,呈浅黄色,色泽光亮均匀,表面光滑,弹性较好,具有较浓郁的豆香及特有的百香果香味。

Passion fruit juice was used as a coagulant to explore the technology for processing new tofu.Sensory evaluation,tofu yield,and water holding capacity were the indices used to evaluate the effects of the following three factors on the quality of passion fruit tofu:pressure,including drainage pressure,squatting temperature,and pH value of the solution after sizing.Single factor research such as a response surface optimization test showed that the optimal technology for processing the product was a pressure discharge pressure of 9 g/cm2,squatting brain heat preservation temperature of 60℃,and solution pH of 5.0 after slurry ignition.Under these conditions,the bean curd was complete with a bright and uniform light yellow color,smooth surface and good elasticity.It had strong bean and unique passion fruit flavors.