即食型豆腐脑生产工艺单因素实验

Single Factor Experiment of Production Process of Jellied Bean Curd in Ready-to-eat Form

研究即食型豆腐脑生产过程中的影响因素,分别对复合凝固剂用量、黄原胶用量、凝固温度、凝固时间进行单因素实验,以感官评分为参考指标,优化产品凝固条件。即食型豆腐脑最佳生产工艺参数为:使用0.25%GDL(葡萄糖酸-δ-内脂)和0.10%CaCl2(氯化钙)组成的复合凝固剂,黄原胶添加量为0.08%,凝固温度为80℃,凝固时间为25 min。

This paper studied on the influencing factors in the production process of the jellied bean curd in readyto-eat form. The single factor experiments of compound coagulant dosage,xanthan gum dosage,solidification temperature,solidification time were made respectively. By sensory score as reference index,optimization of the products solidification conditions is achieved. The best processing parameters are as follows: a compound coagulant of 0. 25% GDL( gluconate and intra-esters) and 0. 10% CaCl2(calcium chloride),0.08% xanthan gum,the solidification temperature of 80 ℃,the solidification time of 25 minutes.