彩色果蔬豆腐的工艺优化

Process Optimization of Colored Fruit and Vegetable Tofu

豆腐作为中国特有的食品,营养丰富,富含蛋白质、维生素、矿物质等,深受广大消费者喜爱,在市场上非常畅销。彩色果蔬豆腐在普通豆腐高营养的基础上,丰富了其口味、色泽,并增加了膳食纤维、维生素、矿物质等营养物质。通过单因素试验结合质构测定,再利用正交试验与质构测定相结合的检测方式,研究对彩色果蔬豆腐质构影响较大的因素,如凝固剂添加量、果蔬汁添加量、蹲脑温度等,以质构仪对彩色果蔬豆腐的质构测定数据对彩色果蔬豆腐的生产工艺进行优化,试验优化所得的彩色果蔬豆腐工艺为菠菜汁添加量20%,凝固剂添加量0.35%,蹲脑温度90℃制得的菠菜豆腐最佳;在胡萝卜汁添加量30%,凝固剂添加量0.35%,蹲脑温度90℃的工艺下生产的胡萝卜豆腐最佳。

As a unique food in China,tofu is rich in nutrition,protein,vitamins,minerals and so on.It is loved by consumers and very popular in the market.On the basis of high nutrition of ordinary tofu,the color of fruit and vegetable tofu enriches its taste,color,and increases dietary fiber,vitamins,minerals and other nutrients.Through the single factor experiment combination with the determination of the quality and structure,using the orthogonal experiment combined with quality and structure determination of measurement methods,research on color of fruit and vegetable tofu had a greater influence on the quality and structure factors:such as curing agent to add quantity,fruit and vegetable juice to add quantity,squat down the temperature of the brain,such as,by astral instrument of color of fruit and vegetable tofu measurement data to the color of the fruit and vegetable tofu production process optimization.The process of color vegetable and vegetable tofu was optimized as follows:spinach juice added 20%,coagulant added 0.35%,squatting brain temperature 90℃was the best spinach tofu;Carrot bean curd with 30%carrot juice and 0.35%coagulant at 90℃was the best.