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Processing Technological Study on Health Food of Whey Powder Tofu(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2015年03期
Page:
485-492
Research Field:
Publishing date:

Info

Title:
Processing Technological Study on Health Food of Whey Powder Tofu
Author(s):
LENG Jin-song1; HAO Xiao-wei2
1.College of Food Engineering, Jilin Business and Technology College/Jilin Province Key Laboratory of Grain and Oil Processing, Changchun 130062, China;
?2.Jilin Boda Biochemical Co.Ltd., Changchun 130062, China.
Keywords:
Whey powder;  Tofu;  GDL;  Plackett-Burman factorial design;  Central composite design;  Response surface methodology
PACS:
-
DOI:
10.11861/j.issn.1000-9841.2015.03.0485
Abstract:
To investigate the optimal producing conditions of health food of whey powder Tofu, Plackett-Burman design was used to screen main factors affecting health food of whey powder Tofu production, steepest ascent experiment was adopted to approach the optimal region based the results from the factorial design.At last, quadratic rotating central composite design(QRCCD)was applied to optimize the health food of whey powder tofu producing parameters.The optimal condition for health food of whey powder tofu were 0.4% of GDL amount, 9% of whey powder amount, solidification time 20 min and solidification temperature 85℃. The predicted value and actual value of sensor score were 97.046 23and 97.55. The product had good sensory properties, with pure tofu flavour and creamy flavor, was a nutrient rich, with broad prospects for development of products.

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Last Update: 2015-07-16