[1]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(03):485-492.[doi:10.11861/j.issn.1000-9841.2015.03.0485]
　LENG Jin-song,HAO Xiao-wei.Processing Technological Study on Health Food of Whey Powder Tofu[J].Soybean Science,2015,34(03):485-492.[doi:10.11861/j.issn.1000-9841.2015.03.0485]
点击复制

乳清粉营养豆腐加工工艺研究

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第34卷 期数: 2015年03期 页码: 485-492 栏目: 出版日期: 2015-06-25
Title:
Processing Technological Study on Health Food of Whey Powder Tofu
作者:
冷进松1; 郝晓玮2
1.吉林工商学院 食品工程学院/粮油食品深加工吉林省高校重点实验室，吉林 长春 130062；
?2.吉林省博大生化有限公司，吉林 吉林 132201
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.
关键词:
乳清粉; 豆腐; 葡萄糖酸-δ-内酯; Plackett-Burman析因设计; 中心复合设计; 响应面分析
Keywords:
Whey powder;  Tofu;  GDL;  Plackett-Burman factorial design;  Central composite design;  Response surface methodology
DOI:
10.11861/j.issn.1000-9841.2015.03.0485
文献标志码:
A
摘要:
为优化乳清粉营养豆腐加工工艺，应用Plackett-Burman析因设计进行了主效因子的筛选，根据主效因子影响及变化方向进行爬陡坡试验，最后，应用二次旋转中心复合响应面设计对乳清粉营养豆腐加工工艺进行了优化，优化工艺条件为：葡萄糖酸-δ-内酯添加量0.4%、乳清粉添加量9%、凝固时间20 min、凝固温度85℃。最优条件下模型预测乳清粉豆腐感官得分为97.046 23分，验证试验结果为97.55分。该产品具有良好的感官性状，具有纯正的豆腐香味及淡淡的奶香风味，是一种营养丰富，开发前景广阔的产品。
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.

参考文献/References:

［1］燕平梅,薛文通,任媛媛,等.腐凝固过程的研究概况［J］.油加工与食品机械, 2005(3):75-7(Yan P M，Xue W T，Ren Y Y，et al.he investigation of the tofu concretion process.J］Machinery For Cereals Oil and Food Processing, 2005(3):75-7)

［2］孙小凡,郭采平,朱明霞,等.圣女果营养保健豆腐的工艺研究［J］.食品科技,2010,18(2):18-0.Sun X F，Guo C P，Zhu M X，et al.search on the technology of cherry-tomato bean curd ［J］.cience and Technology of Cereals, Oils and Foods, 2010,18(2):18-0)
［3］刘波,庄苑婷,黄燕云,等.紫薯保健豆腐的工艺研究［J］.食品研究与开发,2012,33(9):94-97(Liu B，Zhuang Y T，Huang Y Y，et al. Technological study on health food of purple sweet potato tofu［J］. Food Research and Developent, 2012,33(9):94.97)
［4］郝晓玮.乳清粉大豆豆腐加工工艺的研究［D］长春：吉林工商学院,2014:4-5. (Hao X W. Study on Nutrient Tofu processing technology of whey powder［D］.Changchun:Jinlin Business and Technology College,2014:4-5)
［5］冷进松，戴媛，朱珠, 等.乳清粉-玉米酵子馒头生产配方的优化设计［J］食品研究与开发,2014,35(2):57-58. (Leng J S，Dai Y，Zhu Z，et al.Optimum design of process formulation of whey powder＆corn jiaozi steaded bread ［J］. Food Research and Developent, 2014,35(2):57-58)
［6］张平安,赵秋艳,宋莲军,等.大豆浸泡工艺条件对豆腐品质的影响［J］.食品工业科技,2010,31(7)：275.277(Zhang P A，Zhao Q Y，Song L J，et al. Effect of soaking processing conditions on quality of tofu［J］.Science and Technology of Food Industry, 2010,31(7)：275-277)
［7］张振山,王家槐.豆制品制作工艺［M］.北京:中国劳动社会保障出版社,2007(Zhang Z S，Wang J H. Maker of soybean products［M］.Beijing: China Labour and Social Security Press, 2007)
［8］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)
［9］李俊英,张桂,陈学武,等.内酯豆腐保水性能的研究［J］.食品工业,2003(1):49-50.(Li J Y，Zhang G，Chen X W，et al.The study of water-holding capacity of bean curd［J］.The Food Industry, 2003(1):49-50)
［10］Wei Z J, Liao A M, Zhang H X, et al.Optimization of supercritical carbon dioxide extraction of silkworm pupal oil applying the response surface methodology［J］. Bioresource Technology, 2009,100:4214-4219
［11］Xu X, Gao Y X, Liu G M, et al. Optimization of supercritical carbon dioxide extraction of sea buckthorn (Hippophae thamnoides L) oil using response surface methodology［J］. LWT.Food Science and Technology, 2008,41:1223-1231
［12］肖怀秋,李玉珍.海金沙草总黄酮提取工艺的响应面优化［J］. 氨基酸和生物资源,2010,34(3):68-72.(Xiao H Q，Li Y Z. Optimization of total flavonoid extraction technology by response surface methodology from Lygodium japonicum［J］.Amino Acids ＆ Biotic Resources, 2010,34(3):68-72)

相似文献/References:

[1]谢来超,沈群,张新艳,等.基于神经网络法对原料大豆豆腐加工特性的评价[J].大豆科学,2013,32(01):93.[doi:10.3969/j.issn.1000-9841.2013.01.022]
　XIE Lai-chao,SHEN Qun,ZHANG Xin-yan,et al.Evaluation on Tofu Processing Characteristics of Soybean Based on Neural Network[J].Soybean Science,2013,32(03):93.[doi:10.3969/j.issn.1000-9841.2013.01.022]
[2]沈丹萍,王小平,秦立强.大豆异黄酮摄入与卵巢癌关系的Meta分析[J].大豆科学,2013,32(06):814.[doi:10.11861/j.issn.1000-9841.2013.06.0814]
　SHEN Dan-ping,WANG Xiao-ping,QIN Li-qiang.Isoflavones Intake and Risk of Ovarian Cancer:A Meta Analysis of Epidemiological Study[J].Soybean Science,2013,32(03):814.[doi:10.11861/j.issn.1000-9841.2013.06.0814]
[3]陈洋,林最其,徐丽,等.豆浆制备工艺对豆腐品质的影响[J].大豆科学,2011,30(05):838.[doi:10.11861/j.issn.1000-9841.2011.05.0838]
　CHEN Yang,LIN Zui-qi,XU Li,et al.Effects of Different Preparation of Soymilk on the Quality of Tofu[J].Soybean Science,2011,30(03):838.[doi:10.11861/j.issn.1000-9841.2011.05.0838]
[4]刘香英,康立宁,田志刚,等.不同凝固剂对豆腐风味的影响[J].大豆科学,2011,30(06):993.[doi:10.11861/j.issn.1000-9841.2011.06.0993]
　LIU Xiang-ying,KANG Li-ning,TIAN Zhi-gang,et al.Influence of Different Coagulant on Volatile Flavor of Tofu[J].Soybean Science,2011,30(03):993.[doi:10.11861/j.issn.1000-9841.2011.06.0993]
[5]宋莲军,高晓延,胡丽娜,等.豆腐酸性凝固剂的研究[J].大豆科学,2012,31(06):1002.[doi:10.3969/j.issn.1000-9841.2012.06.031]
　SONG Lian-jun,GAO Xiao-yan,HU Li-na,et al.Selection of Acid Coagulant for Tofu[J].Soybean Science,2012,31(03):1002.[doi:10.3969/j.issn.1000-9841.2012.06.031]
[6]李湘利,刘静,胡彦营,等.红香椿内酯豆腐生产工艺的研究[J].大豆科学,2010,29(06):1038.[doi:10.11861/j.issn.1000-9841.2010.06.1038]
　LI Xiang-li,LIU Jing,HU Yan-ying,et al.Research on the Production Technology of Red Toona Sinensis Lactone Tofu[J].Soybean Science,2010,29(03):1038.[doi:10.11861/j.issn.1000-9841.2010.06.1038]
[7]王春娥,盖钧镒.大批量小样品豆腐与豆乳得率的定量分析技术研究[J].大豆科学,2007,26(02):223.[doi:10.3969/j.issn.1000-9841.2007.02.022]
　WANG Chun-e,GAI Jun-yi.STUDY ON MEASUREMENT TECHNOLOGY OF TOFU AND SOYMILK OUTPUT FOR LARGE AMOUNT OF MINI-SPECIMEN[J].Soybean Science,2007,26(03):223.[doi:10.3969/j.issn.1000-9841.2007.02.022]
[8]盖钧镒　钱虎君　吉东风　王明军.豆乳和豆腐加工过程中营养成分利用的品种间差异[J].大豆科学,1999,18(03):199.[doi:10.11861/j.issn.1000-9841.1999.03.0199]
　Cai Junyi Qian Hujun Ji Dongfeng Wang Mingjun.GENOTYPIC VARIATION OF UTILIZATION OF NUTRIENTS IN SOYMILK AND TOFU PROCESSING[J].Soybean Science,1999,18(03):199.[doi:10.11861/j.issn.1000-9841.1999.03.0199]
[9]钱虎君　盖钧镒　喻德跃.取样大小对微样品分析豆乳和豆腐产量的影响[J].大豆科学,2002,21(04):255.[doi:10.11861/j.issn.1000-9841.2002.04.0255]
　Qian Hujun Gai Junyi Yu Deyue.EFFECT OF DIFFERENT SPECIMEN TO SOYMILK AND TOFUOUTPUT WITH THE MICRO -SPECIMEN ANALYSIS[J].Soybean Science,2002,21(03):255.[doi:10.11861/j.issn.1000-9841.2002.04.0255]
[10]钱虎君　盖钧镒　喻德跃.大豆豆腐性状的遗传育种研究进展[J].大豆科学,2003,22(01):59.[doi:10.11861/j.issn.1000-9841.2003.01.0059]
　Qian Hujun Gai Junyi Yu Deyue.A REVIEWON SOYBEAN GENTICS AND BREEDING OF THE TOFU TRAITS[J].Soybean Science,2003,22(03):59.[doi:10.11861/j.issn.1000-9841.2003.01.0059]

备注/Memo

第一作者简介：冷进松（1981-），男，硕士，讲师，主要从事粮食、油脂与植物蛋白研究。E-mail:lengjinsong@sina.com。

更新日期/Last Update: 2015-07-16