猪肉馅豆腐酿配方优化研究

Study on Formula Optimization of Pork Stuf fed Bean Curd

豆腐酿是我国的一道传统客家菜,由豆腐及荤素菜搭配制成,口感细腻、香味浓厚、营养丰富。本文在豆腐酿的基本配方基础上,通过单因素试验和正交试验对豆腐酿配方进行优化。结果显示,猪肉、香菇、香芋的添加量对猪肉馅豆腐酿的品质均有影响,最优配方组合为猪肉糜80 g、香菇粒20 g、香芋粒25 g,最优配方的感官评分为87.9分,可接受度高且优化结果可靠。

Stuffed bean curd is a traditional Hakka dish in China,which is made of tofu and meat and vegetables with delicate taste,strongflavor and rich nutrition.In this paper,based on the basic recipe of stuffed bean curd,the stuffed bean curd recipe was optimized by single-factor experiment and orthogonal test.The results showed that the addition of pork,shii-take,and taro all had an impact on the quality of stuffed bean curd.The optimal formula combination was 80 g of pork mince,20 g of shii-take granules,and 25 g of taro granules.The sensory score of the optimal formula was 87.9 points,the acceptance was high and the optimization results were reliable.