|Table of Contents|

Preparation Process of Peanut Lactone Bean Curd with Soybean Sprout
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《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2019年03期
Page:
449-454
Research Field:
Publishing date:

Info

Title:
Preparation Process of Peanut Lactone Bean Curd with Soybean Sprout
Author(s):
LI Yang;  ZHANG Jin-feng;  MA Xue;  MA Song-yan
(College of Food and Pharmaceutical Engineering, Suihua University, Suihua 152061, China)
Keywords:
Soybean sprout;  Peanut;  Lactone bean curd;  GDL;  QDA;  Technology
PACS:
-
DOI:
10.11861/j.issn.1000-9841.2019.03.0449
Abstract:
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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Last Update: 2019-05-31