黄精内酯豆腐制备工艺研究

Study on Preparation Technology of Sealwort Lactone Tofu

以黄豆和黄精为原料,研制黄精内酯豆腐。以感官评分为考察指标,通过单因素试验探究不同加工方式处理的黄精对内酯豆腐感官品质的影响,通过正交试验确定黄精内酯豆腐的制备工艺。结果表明,制黄精最适宜制备黄精内酯豆腐;黄精内酯豆腐的最佳制备工艺条件为:黄精浓缩液添加量100 mL/L,凝固剂葡萄糖酸内酯(Gluconolactone,GDL)添加量0.5 g/100 mL,固液(泡好的黄豆与水)比1∶10(g/mL),凝固温度85℃。在此条件下制得的黄精内酯豆腐呈浅褐色,口感细腻爽滑,具有黄精特有的风味,黄精多糖含量为3.13%,兼具营养和保健功效。该研究表明将黄精进行加工制成功能性豆制品具备可行性。研究结果为黄精精深加工带来新思路。

The sealwort lactone tofu was prepared by soybean and sealwort.The effects of different processing methods of sealwort on the sensory qualities of lactone tofu were explored through single factor experiments with sensory score as evaluation index,and then the preparation technology was determined via orthogonal test.Results demonstrated that pharmaceutical sealwort was the most suitable material for sealwort lactone tofu preparation.The optimum technological conditions of sealwort lactone tofu were determine as follows:sealwort concentrate addition of 100 mL/L,coagulant gluconolactone addition of 0.5 g/100 mL,solid-liquid(soaked soybeans to water)ratio of 1∶10(g/mL),and coagulation temperature of 85℃.Under these conditions,the prepared sealwort lactone tofu presented light brown color with fine and smooth tastes and unique sealwort flavor.Meanwhile,the content of polysaccharides from was 3.13%,suggesting the both nutrition and health benefits.This study showed the feasibility to process sealwort into functional soybean products,which would bring new ideas for the intensive processing of sealwort.