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Position: Home > Articles > 大豆芽花生内酯豆腐制备工艺的研究 Soybean Science 2019 (3)

大豆芽花生内酯豆腐制备工艺的研究

作  者：
李杨;张金凤;马雪;马松艳
单  位：
绥化学院食品与制药工程学院
关键词：
大豆芽;花生;内酯豆腐;GDL;QDA;工艺
摘  要：
为得到大豆芽花生内酯豆腐最优制备工艺,以绥化寒地黑土地产大豆、花生为主要原料,大豆经发芽脱腥、花生经烘烤处理,以葡萄糖酸-δ-内酯(GDL)作为凝固剂制作一种新型内酯豆腐.采用单因素和正交试验研究基料(大豆芽和花生)与水比例、大豆发芽时间、凝固剂(葡萄糖酸-δ-内酯)添加量,以内酯豆腐的感官评分和失水率为评价标准确定最佳工艺配方.结果表明:大豆芽与花生配比为4∶1,基料与水配比为1∶6,大豆发芽时间为48 h,GDL添加量为2.3%,并采用感官定量描述分析(QDA)方法对比最佳工艺配方条件下生产的大豆芽花生内酯豆腐与市售内酯豆腐的风味特性(豆香味、花生香味、顺滑、细腻、弹性、涩味、酸味),结果表明:大豆芽花生内酯豆腐表面组织较均匀细腻、洁白、口感较好、营养丰富、且具有大豆和花生特有的香味.
作  者：
LI Yang;ZHANG Jin-feng;MA Xue;MA Song-yan;College of Food and Pharmaceutical Engineering, Suihua University;
单  位：
LI Yang%ZHANG Jin-feng%MA Xue%MA Song-yan%College of Food and Pharmaceutical Engineering, Suihua University
关键词：
Soybean sprout;;Peanut;;Lactone bean curd;;GDL;;QDA;;Technology
摘  要：
In order to obtain the optimal preparation technology of peanut lactone bean curd with soybean sprout, with soybean and peanut as the materials, soybean was germinated and removal smell, peanut was roasted, glucono delta lactone are used as coagulant. In this experiment, sensory evaluation and water losing rate is regard as the index, in this study with emphasis on the effects of base material and water ratio, germination time, addition amount of GDL(glucono delta lactone). The results showed that: Soybean sprout∶peanut was 4∶1, base material∶water was 1∶6, germination time was 48 h, addition amount of GDL was 2.3%, and using QDA(quantitative description analysis) on the flavor characteristic trait(bean flavor, peanut flavor, delicate, fine and smooth-texture, elasticity, astringency, acidity) of the peanut lactone bean curd with soybean sprout and common lactone bean curd made in optimal process, the results showed that the surface was flat and smooth, the taste was delicate and tender combined with the unique flavor and nutrition of soybean and peanut.

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