中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 均匀设计法优化内酯豆腐的加工条件 贵州农业科学 2013,41 (1) 178-180，184
Position: Home > Articles > Optimization of Processing Conditions of Lactone Tofu by Uniform Design Method Guizhou Agricultural Sciences 2013,41 (1) 178-180，184

均匀设计法优化内酯豆腐的加工条件

作  者：
石停风;罗爱平;刘烽彬;汪佳丽
单  位：
贵州大学生命科学学院
关键词：
内酯豆腐;凝胶强度;得率;持水率;均匀设计;偏最小二乘法回归
摘  要：
为探究内酯豆腐加工条件对其品质及得率的影响,以内酯豆腐主要加工条件为考察因素,凝胶强度、感官评定、得率和持水率为指标,运用均匀设计法设计试验方案,偏最小二乘法回归建模优化。结果表明:在磨浆豆水比为1∶8.25,二步煮浆温度75℃,二步煮浆保温时间5min,D-葡萄糖酸-δ-内酯用量0.20%,冷却混合灌装温度17℃,凝固温度89℃,凝固时间30min的最优加工条件下,内酯豆腐的凝胶强度为526.93MPa,得率为669.58g/100g大豆,持水率为83.61%,其色泽呈淡黄色、豆香味较浓、口感细腻滑嫩,刀切后不塌不裂,感官评分为9.0。
译  名：
Optimization of Processing Conditions of Lactone Tofu by Uniform Design Method
作  者：
SHI Tingfeng,LUO Aiping*,LIU Fengbin,WANG Jiali(College of Life Science,Guizhou University,Guiyang,Guizhou 550025,China)
关键词：
lactone tofu;gel strength;yield;water retention rate;uniform design;partial least-squares regression
摘  要：
To explore how the lactone tofu's processing conditions affecting the qualities and yield,the main processing conditions of the lactone tofu were used as investigated factors,the gel strength,yield of the lactone tofu and water retention rate were used as experimental indexes.The experiment was designed by uniform design and the experimental results were processed using partial least-squares regression.The results showed that the lactone tofu gel strength,yield and water retention rate reached 526.93 MPa,669.58 g/100g soybean and 83.61% respectively under conditions of bean-water ratio 1∶8.25,two-step heating temperature of the soya bean milk 75℃,two-step holding time five minutes,amount of D-Glucose-δ-lactone 0.20%,mixed filling temperature 17℃,solidification temperature 89℃ and solidification time 30 minutes.And the lactone tofu was of light yellow color,thick bean flavor,smooth taste and it doesn't collapse and crack after being cut with a knife.Finally,the sensory evaluation score reached 9.0.

相似文章

导出引用
计量
文章访问数: 11
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46