黑果腺肋花楸内酯豆腐的工艺优化

Optimization of Aronia melanocarpa Lactone Soybean by Orthogonal Experiments

介绍以大豆和黑果腺肋花楸为主要原料,制作黑果腺肋花楸内酯豆腐。这种豆腐综合了花楸和大豆的营养价值,具有很好的市场潜力。试验选择影响豆腐品质的4个主要因素,包括料液比、葡萄糖酸内酯添加量、豆浆与花楸原浆体积比及凝固时间。以感官评分作为评价指标,通过正交试验考察最佳制作工艺条件。试验所得最佳的工艺条件为:料液比1︰5 (g/mL)、葡萄糖酸内酯添加量0.30%、豆浆与花楸原浆体积比25︰1、凝固时间30 min时,硬度、咀嚼、保水性、破裂力好,色泽佳。

The Aronia melanocarpa lactone tofu was produced using the soy and Aronia melanocarpa as the main raw material. This combination of nutritional value of Aronia melanocarpa and soybeans, had good market potential. Test selected four major factors affecting the quality of tofu, including solid-liquid ratio, the amount of gluconolactone, Aronia melanocarpa juice and puree added amount, time of congelation. The optimal production condition by orthogonal test and sensory evaluation ratings was determined. The results indicated that the optimal formulation process was as follows: liquid-solid ratio of 1︰5(g/m L), gluconolactone addition amount of 0.30%, volume ratio of soybean milk and Aronia melanocarpa puree dosage 25︰1, the congelation time 30 min, the product was obtained with good hardness, chewing, water retention, rupture strength and color.