杂粮再制豆制品配方研制及指标测定

Formula Development and Index Determination of Processed Soybean Product with Coarse Cereals

杂粮再制豆制品是一种主要含有大豆腐、腐乳、杂粮的豆制品,实验以大豆腐和腐乳为原料,添加杂粮粉制作再制豆制品,以感官评分为指标,经过单因素和正交实验确定最佳配方,并对产品的理化指标进行检测。实验结果表明,杂粮再制豆制品的最佳配方:大豆腐和腐乳比例为10∶1,变性淀粉添加量15%,杂粮粉(小米、薏仁粉、燕麦与藜麦粉1∶1∶1∶1混合)添加量10%,大豆分离蛋白添加量10%,魔芋胶添加量0.5%,在此条件下杂粮再制豆制品的感官评分为94分。理化指标检测结果为蛋白质8.41 g/100 g、淀粉0.84 g/100 g、脂肪2.20 g/100 g、水分66.70 g/100g、氯化物0.46 g/100 g、能量588 kJ/100 g。

Processed soybean product with coarse cereals is a kind of soybean products which mainly contains tofu,fermented bean curd and coarse cereals.In this experiment,tofu and fermented bean curd were used as raw materials,and coarse cereal powder was added to make the processed soybean product.The best formula was determined by single factor and orthogonal experiments with the index of sensory score.The physical and chemical indexes of the products were tested.The results showed that the best formula of coarse cereals processed soybean products was as follows:the ratio of tofu and fermented bean curd was 10∶1,the amount of modified starch 15%,the amount of coarse cereals powder(millet,coix seed powder,oat and quinoa powder mixed at 1∶1:1:1)10%,the amount of soy protein isolate 10%,and the konjac gum 0.5%.Under these conditions,the sensory score of products was 94.The physical and chemical indexes showed that protein was 8.41 g/100 g,starch 0.84 g/100g,fat 2.20 g/100 g,water 66.70 g/100 g,chloride 0.46 g/100 g and energy 588 kJ/100 g.