响应面法优化柠檬豆腐生产工艺
- Title:
- Optimization of Lemon Tofu by Response Surface Methodology
- 摘要:
- 为促进新型天然凝固剂的应用,本研究在豆腐加工中利用柠檬汁作为新型天然酸类凝固剂,采用响应面法对生产工艺进行优化。以质构特性和感官评分为评价指标,对料水比、柠檬汁添加量、点浆温度及养花时间进行单因素试验,在此基础上进行Box-Behnken响应曲面设计,得到最佳加工条件。结果表明:在料水比1∶10、柠檬汁添加量50%、点浆温度74 ℃、养花时间22 min的条件下,制得的豆腐色泽光亮,有浓郁的豆香味,口感细腻,断面光滑,内部空隙均匀一致。研究结果为新型天然有机酸类凝固剂在豆腐加工上的应用提供一定理论依据。
相似文献/References:
[1]李波,芦菲,王东玲,等.豆渣馒头加工工艺研究[J].大豆科学,2011,30(06):1011.[doi:10.11861/j.issn.1000-9841.2011.06.1011]
LI Bo,LU Fei,WANG Dong-ling,et al.Processing Technology of Steamed Bread Made with Bean Curd Residue[J].Soybean Science,2011,30(02):1011.[doi:10.11861/j.issn.1000-9841.2011.06.1011]
[2]南喜平,刘香英,田志刚,等.大豆籽粒品质对干豆腐加工特性的影响及适用性评价[J].大豆科学,2016,35(06):947.[doi:10.11861/j.issn.1000-9841.2016.06.0947]
NAN Xi-ping,LIU Xiang-ying,TIAN Zhi-gang,et al.The Effect of Soybean Quality Characteristics on Dried Tofu Processing Quality and Adaptability Evaluation[J].Soybean Science,2016,35(02):947.[doi:10.11861/j.issn.1000-9841.2016.06.0947]
[3]张明晶 魏益民.大豆品种品质性状与豆腐凝胶特性的关系*[J].大豆科学,2006,25(01):32.[doi:10.11861/j.issn.1000-9841.2006.01.0032]
Zhang Mingjing Wei Yimin.STUDIES ON CORRELATION BETWEEN SOYBEAN VANETIES ANDTEXTURE PROPERTIES OF TOFU - GEL[J].Soybean Science,2006,25(02):32.[doi:10.11861/j.issn.1000-9841.2006.01.0032]
[4]周艳平,张彩猛,孔祥珍,等.酸奶发酵剂对大豆酸奶品质的影响[J].大豆科学,2018,37(01):149.[doi:10.11861/j.issn.1000-9841.2018.01.0149]
ZHOU Yan-ping,ZHANG Cai-meng,KONG Xiang-zhen,et al.Effect of Yoghurt Starter Cultures on the Quality of Soybean Yoghurt[J].Soybean Science,2018,37(02):149.[doi:10.11861/j.issn.1000-9841.2018.01.0149]
[5]谢秀玲,吴静静,童慕贤,等.基于模糊综合评价的柠檬豆腐工艺研究[J].大豆科学,2019,38(03):443.[doi:10.11861/j.issn.1000-9841.2019.03.0443]
XIE Xiu-ling,WU Jing-jing,TONG Mu-xian,et al.Study on the Production Process and Quality of Lemon ToFu Based on Fuzzy Synthetical Evaluation[J].Soybean Science,2019,38(02):443.[doi:10.11861/j.issn.1000-9841.2019.03.0443]
[6]陈洋,李志伟,马勇,等.响应面法优化豆浆结垢量加工工艺及其特性分析[J].大豆科学,2023,42(01):99.[doi:10.11861/j.issn.1000-9841.2023.01.0099]