期刊论文

中文

中国食品添加剂

1006-2513

2020

31

12

16-24

10.19804/j.issn1006-2513.2020.12.004

湖南省教育厅资助科研项目(18C0667) 衡阳市科技发展计划项目(2014KN54) 衡阳师范学院大学生课外学术科技创新基金项目(校科字【2019】2号-8,校科字[2019]2号-98)。

本校为第一机构

豆花是一种人们喜爱的大豆加工食品,一般采用盐卤或石膏作为凝固剂制作,但卤水点的豆花产量较低,还可能产生苦涩味。本文以黄豆为原材料,以葡萄糖酸-δ-内酯(GDL)为凝固剂,利用湿法工艺制备内酯豆花。在单因素试验基础上,选取料水比、凝固温度和内酯添加量为影响因素,以内酯豆花的凝胶强度和感官评分作为响应值,开展实验,优化内酯豆花制作工艺。结果表明,较佳工艺条件为:料水比1∶15(g/mL),凝固温度为90℃,添加0.20%内酯,凝固20min。此工艺条件制备的豆花凝胶状态好、口感滑嫩、色泽均一、出水少,潜在市场价值巨大。

Douhua is a favorite processed soybean food,usually made with brine or gypsum as a coagulant,but the yield of Douhua by traditional brine methods is low,and it may also produce bitter taste.In this study,using the method of wet process of preparation of Douhua with soybean as raw materials with glucose acid-δ-lactone(GDL)as coagulant were researched.On the basis of single factor experiment,the ratio of material to water,coagulation temperature and lactone content as influencing factors,within the ester pudding gel strength and sensory score as...