[1]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):443-448.[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(03):443-448.[doi:10.11861/j.issn.1000-9841.2019.03.0443]
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基于模糊综合评价的柠檬豆腐工艺研究

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第38卷 期数: 2019年03期 页码: 443-448 栏目: 出版日期: 2019-05-20
Title:
Study on the Production Process and Quality of Lemon ToFu Based on Fuzzy Synthetical Evaluation
作者:
谢秀玲1; 2; 吴静静2; 童慕贤2; 刘艳红2; 王振杰2; 刘生杰2

（1.昆明理工大学 津桥学院，云南 昆明 650106； 2.阜阳师范学院 信息工程学院，安徽 阜阳 236037）
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)
关键词:
模糊综合评价; 柠檬豆腐; 感官评价; 持水力
Keywords:
Fuzzy synthetical evaluation;  Lemon tofu;  Sensory evaluation;  Water-holding capacity
DOI:
10.11861/j.issn.1000-9841.2019.03.0443
文献标志码:
A
摘要:
为研究一种新型天然酸性豆腐凝固剂，以柠檬汁制备豆腐，以感官评价和持水力为指标，采用单因素和正交实验，结合模糊数学评价法优化柠檬豆腐的加工工艺。结果表明：柠檬豆腐的最佳加工工艺组合为豆水比为1∶10，柠檬汁添加量为55%，点浆温度为70℃，养花时间为20 min，此工艺组合下制得的柠檬豆腐有浓郁的豆香味与柠檬香气，无酸涩味，断面光滑细腻，弹性好，持水力最好。
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.

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相似文献/References:

[1]谢秀玲,金宏杏,杞文静,等.响应面法优化柠檬豆腐生产工艺[J].大豆科学,2024,43(02):209.[doi:10.11861/j.issn.10009841.2024.02.0209]

备注/Memo

收稿日期：2018-12-05

基金项目：阜阳师范学院校级科研项目（2017FXXZK02，2018FXGZK03， 2018FXGZK04）；安徽省省级示范实验实训中心项目（2016sxzx031）。
第一作者简介：谢秀玲（1988-），女，硕士，助教，主要从事食品生物技术研究。E-mail：xiexiuling0824@126.com。

更新日期/Last Update: 2019-05-31