|Table of Contents|

Study on the Production Process and Quality of Lemon ToFu Based on Fuzzy Synthetical Evaluation
(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2019年03期
Page:
443-448
Research Field:
Publishing date:

Info

Title:
Study on the Production Process and Quality of Lemon ToFu Based on Fuzzy Synthetical Evaluation
Author(s):
XIE Xiu-ling1; 2;  WU Jing-jing2;  TONG Mu-xian2;  LIU Yan-hong2;  WANG Zhen-jie2;  LIU Sheng-jie2
(1.Kunming University of Science and Technology Oxbridge College, Kunming 650106,China; 2.College of Information Engineering , Fuyang Normal University, Fuyang 236037, China)
Keywords:
Fuzzy synthetical evaluation;  Lemon tofu;  Sensory evaluation;  Water-holding capacity
PACS:
-
DOI:
10.11861/j.issn.1000-9841.2019.03.0443
Abstract:
In order to study a new natural acid bean curd coagulant, the tofu was prepared by the organic acids in lemon juice. By single factor experiment and orthogonal experiment and fuzzy synthetical evaluation methods, the sensory and water-holding capacity indexes as assessing indexes had chosen the optimal conditions. The results showed that: The ratio of bean to water was 1∶10 (W/V), adding lemon juice quantity was 55% (W/W), coagulation temperature was at 70℃, and coagulation time was 20 min. The tofu made in this condition was full of lemon aroma and bean rich without acidic or bitter taste, section smooth and elastic. In addition, it had the best water-holding capacity.

References:

［1］Masayoshi Y. Isoflavone and bone metabolism: Its cellular mechanism and preventive role in bone loss ［J］. Journal of Health Science,2002,48(3):209-222.
［2］Qin L Q, Xu J Y, Wang P Y, et al. Soyfood intake in the prevention of breast cancer risk in women: A meta-analysis of observational epidemiological studies［J］. Journal of Nutritional Science and Vitaminology, 2006, 52(6): 428-436.
［3］刘志胜, 李里特, 辰巳英三.豆腐盐类凝固剂的凝固特性与作用机理的研究［J］.中国粮油学报,2000,15(3):39-43. (Liu Z S, Li L T, Eizo T. Study on properties of tofu salt-coagulant and mechanism of tofu coagulation［J］.Chinese Journal of Cereals and Oils, 2000,15(3):39-43.)
［4］韩丽英.大豆蛋白凝胶特性对豆腐品质影响研究［D］.哈尔滨: 东北农业大学, 2008: 20-28. (Han L Y. Effects of soybean protein coagulating properties on tofu［D］. Harbin: Northeast Agricultural University, 2008: 20-28.)
［5］李雨露, 刘丽萍, 毕海燕, 等. 豆腐凝固剂的研究现状及发展前景［J］.食品与发酵科技,2015,51(3):6-9.(Li Y L, Liu L P, Bi H Y, et al. The research and development status of tofu coagulant［J］.Food and Fermentation Technology，2015,51(3):6-9.)
［6］王玉娇, 陈晓红, 李伟, 等. 青梅汁酸凝豆腐质构优化及显微结构分析［J］. 食品科学, 2014, 35 (6): 40-43.(Wang Y J, Chen X H, Li W, et al. Textural properties and microstructure of tofu coagulated by Plum juice［J］. Food Science, 2014, 35 (6): 40-43.)
［7］李健, 王璐, 刘宁, 等. 山楂酸豆腐凝固剂的应用工艺研究［J］.食品工业科技, 2012, 33(24): 358-360.(Li J, Wang L, Liu N, et al. Study on applied technology about tofu coagulant of the acidic components of hawthorn［J］. Science and Technology of Food Industry, 2012, 33(24): 358-360.)
［8］孙倩茹. 柚子汁, 柠檬汁在加工关键单元操作及贮藏过程中香气物质变化的研究［D］. 武汉:华中农业大学, 2011: 11-12.(Sun Q R. Study on the changes of aroma components during key processing units and storage in pomelo and lemon juice［D］. Wuhan: Huazhong Agricultural University, 2011: 11-12.)
［9］Moufida S, Marzouk B. Biochemical characterization of blood orange, sweet orange, lemon, bergamot and bitter orange［J］. Phytochemistry, 2003, 62(8): 1283-1289.
［10］杨方琪,高福成,孟旭.豆腐凝固机理的研究［J］.无锡轻工业学院学报, 1993, 12(2): 101-110.(Yang F Q, Gao F C, Meng X. Research on the tofu coagulation mechanism［J］. Journal of the Wuxi Institute of Light Industry, 1993, 12 (2): 101-110.)
［11］Penniston K L, Nakada S Y, Holmes R P, et al. Quantitative assessment of citric acid in lemon juice, lime juice, and commercially-available fruit juice products［J］. Journal of Endourlolgy, 2008, 22(3): 567-570.
［12］冷进松, 郝晓玮. 乳清粉营养豆腐加工工艺研究［J］. 大豆科学, 2015, 34(3): 485-492. (Leng J S, Hao X W. Processing technological study on health food of whey powder tofu［J］. Soybean Science, 2015, 34(3): 485-492.)
［13］崔明学, 刘凌. 2种浓缩方法对柠檬汁特性影响的比较［J］.食品与发酵工业, 2004, 30(1):1-4.( Cui M X, Liu L. Comparison of the influences in the characters of lemon juice by two methods of concentration［J］. Food and Fermentation Industries, 2004, 30(1):1-4.)
［14］陈贤爽.加工处理对枇杷果汁品质的影响［D］.杨凌:西北农林科技大学, 2016: 11-12.(Chen X S. Effect of processing technology on the quality of loquat juice［D］. Yangling: Northwest Agriculture and Forestry University, 2016: 11-12.)
［15］国家质量监督检验检疫总局,国家标准化管理委员会.感官分析实验室人员一般导则 第1部分：实验室人员职责: GB/T 23470.1-2009 ［S］.北京：中国标准出版社出版,2006:4-6. (State Administration for Quality Supervision and Inspection and Quarantine, Standardization Administration of the People′s Republic of China. General guidance for the staff of a sensory evaluation laboratory-part 1:Staff responsibilities: GB/T 23470.1-2009 ［S］.Beijing: Standards Press of China, 2006:4-6.)
［16］怀丽华,闰喜霜,石彦国. 加工条件对无渣豆腐品质的影响［J］. 食品科学, 2003, 24(11): 73-75.(Huai L H, Run X S, Shi Y G. Effects of process condition the characteristics of dreg-free tofu［J］. Food Science, 2003, 24(11): 73-75.)
［17］Puppo M C. Structural properties of heated-induced soy protein gels as affected by ionic strength and pH［J］. Journal of Agricultural and Food Chemistry, 1998, 46(9): 3583-3589.
［18］余疾风.在食品感官质量的模糊综合评价中如何正确制定权重分配方案［J］.食品科学,1990,11(1):15-16.(Yu J F. How to make the weight distribution scheme correctly in the fuzzy comprehensive evaluation of food sensory quality［J］. Food Science,1990,11(1):15-16.)
［19］郑明珠. 豆制品加工200问［M］.长春: 吉林科学技术出版社, 2007:5-6. (Zheng M Z. 200 question of soybean products processing ［M］. Changchun: Jilin Science and Technology Press, 2007:5-6.)
［20］彭坚, 杨国伟, 王丽英, 等. 模糊数学综合评判法在红腐乳感官评价中的应用［J］. 中国酿造, 2011(3): 138-140. (Peng J, Yang G W, Wang L Y, et al.Application of fuzzy integrated evaluation to sensory evaluation of red sufu ［J］.China Brewing, 2011(3): 138-140.)

Memo

Memo:
-
Last Update: 2019-05-31