[1]李杨,张金凤,马雪,等.大豆芽花生内酯豆腐制备工艺的研究[J].大豆科学,2019,38(03):449-454.[doi:10.11861/j.issn.1000-9841.2019.03.0449]
　LI Yang,ZHANG Jin-feng,MA Xue,et al.Preparation Process of Peanut Lactone Bean Curd with Soybean Sprout[J].Soybean Science,2019,38(03):449-454.[doi:10.11861/j.issn.1000-9841.2019.03.0449]
点击复制

大豆芽花生内酯豆腐制备工艺的研究

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第38卷 期数: 2019年03期 页码: 449-454 栏目: 出版日期: 2019-05-20
Title:
Preparation Process of Peanut Lactone Bean Curd with Soybean Sprout
作者:
（绥化学院 食品与制药工程学院，黑龙江 绥化 152061）
Author(s):
LI Yang;  ZHANG Jin-feng;  MA Xue;  MA Song-yan
(College of Food and Pharmaceutical Engineering, Suihua University, Suihua 152061, China)
关键词:
大豆芽; 花生; 内酯豆腐; GDL; QDA; 工艺
Keywords:
Soybean sprout;  Peanut;  Lactone bean curd;  GDL;  QDA;  Technology
DOI:
10.11861/j.issn.1000-9841.2019.03.0449
文献标志码:
A
摘要:
为得到大豆芽花生内酯豆腐最优制备工艺，以绥化寒地黑土地产大豆、花生为主要原料，大豆经发芽脱腥、花生经烘烤处理，以葡萄糖酸-δ-内酯（GDL）作为凝固剂制作一种新型内酯豆腐。采用单因素和正交试验研究基料（大豆芽和花生）与水比例、大豆发芽时间、凝固剂（葡萄糖酸-δ-内酯）添加量，以内酯豆腐的感官评分和失水率为评价标准确定最佳工艺配方。结果表明：大豆芽与花生配比为4∶1，基料与水配比为1∶6，大豆发芽时间为48 h，GDL添加量为2.3%，并采用感官定量描述分析（QDA）方法对比最佳工艺配方条件下生产的大豆芽花生内酯豆腐与市售内酯豆腐的风味特性（豆香味、花生香味、顺滑、细腻、弹性、涩味、酸味），结果表明：大豆芽花生内酯豆腐表面组织较均匀细腻、洁白、口感较好、营养丰富、且具有大豆和花生特有的香味。
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.

参考文献/References:

［1］李倩倩. 四个中国大豆品种发芽过程营养成分消长变化规律［D］. 北京: 中国农业科学院, 2017. (Li Q Q. The variation regularity of nutritional components during germination of four kinds of Chinese soybean［D］.Beijing: Chinese Academy of Agricultural Sciences Dissertation,2017.)
［2］李杨.发芽大豆营养学评价及产品开发［D］.哈尔滨: 哈尔滨商业大学,2010.(Li Y. Soybean sprouts nutrition evaluation and product development［D］.Harbin: Harbin University of Commerce,2010.)
［3］王燕翔. 发芽大豆营养成分变化及其豆腐加工技术研究［D］.郑州: 河南农业大学, 2013. (Wang Y X. The change of nutrients in the germination of soybean and study on the germination of soybean tofu processing technology［D］. Zhengzhou: Henan Agricultural University,2013.)
［4］高雅文,李壮.花生胡萝卜内酯豆腐工艺的研究［J］.粮油食品科技,2008(1):49-50. (Gao Y W, Li Z. Study on technology of lactone curd of peanut and carrot［J］. Science and Technology of Cereals Oils and Foods,2008(1):49-50.)
［5］齐美园,张青,历卓,等.花生豆腐的生产工艺及其质构特性研究［J］.农产品加工, 2016(19): 25-28. (Qi M Y, Zhang Q, Li Z, et al. Technology and texture properties of peanut tofu［J］. Farm Products Processing, 2016(19): 25-28.)
［6］史双枝,王新刚,杨艳彬,等. 花生豆腐的研制［J］.现代食品科技,2008(5): 474-475, 468. (Shi S Z, Wang X G, Yang Y B, et al. Preparation of peanut tofu［J］. Modern Food Science and Technology, 2008(5): 474-475, 468.)
［7］吴文龙,杨萍,杜永恒.烘烤花生内酯豆腐的研制［J］.食品科技,2005(2):17-19.(Wu W L, Yang P, Du Y H. Prepartion of toast earthnut for producing glucono delta lactone bean curd［J］.Food Science and Technology, 2005(2):17-19.)
［8］李博,籍保平.葡萄糖酸内酯豆腐生产过程中微生物的变化及豆腐中主要腐败菌的鉴定［J］.食品科学, 2006(5): 77-82. (Li B, Ji B P. Isolation and identification of major purified bacteria in glucono-delta-lactone(GDL) tofu processing［J］. Food Science, 2006(5): 77-82.)
［9］杨剑婷,李孟良,徐晴,等.大豆品种对卤水豆腐和内酯豆腐加工特性的影响［J］.现代食品科技, 2016, 32(7): 145-150, 213. (Yang J T, Li M L, Xu Q, et al. Effect of soybean cultivars on the processing characteristics of brine tofu and lactone tofu［J］. Modern Food Science and Technology, 2016, 32(7):145-150, 213.)
［10］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(6):1038-1042. (Li X L, Liu J, Hu Y Y,et al. Research on the production technology of red toona sinensis lactone tofu［J］. Soybean Science, 2010,29(6):1038-1042.)
［11］张继武,程唐宁.山药内酯豆腐的研制［J］.食品与发酵工业,2004,30(7): 26-29. (Zhang J W, Cheng T N. Study on dioscorea batatas for producing glucono-delta-lactone(GDL) bean curd［J］. Food and Fermentation Industries, 2004, 30(7): 26-29.)
［12］郭丽萍,王凤舞,李永库. 绿茶内酯豆腐的研制［J］.食品研究与开发,2014,35(19):21-24. (Guo L P, Wang F W, Li Y K. Preparation of green tea for producing lactone tofu［J］. Food Research and Development,2014,35(19):21-24 .)
［13］程秀玮,魏玮.薏米内酯豆腐的研制及其质构分析［J］.农产品加工(学刊),2014(11):18-21. (Cheng X W, Wei W. Coixseed lactone bean curd and text profile analysis［J］. Academic Periodical of Farm Products Processing, 2014(11):18-21.)
［14］江程明. 内酯豆腐和千叶豆腐生产技术研究［D］.广州: 华南理工大学, 2013. (Jiang C M. Study on production technology of lactone tofu and chiba tofu［D］.Guangzhou: South China University of Technology, 2013.)
［15］张国治,白歌,王伟玲,等.复合凝固剂对花生豆腐品质的影响［J］.河南工业大学学报(自然科学版),2013,34(5):20-23. (Zhang G Z, Bai G, Wang W L, et al. Influences of compound coagulants on quality of peanut tofu［J］. Journal of Henan University of Technology(Natural Science Edition), 2013, 34(5): 20-23.)
［16］李杨,关海宁,马雪,等.QDA(定量描述分析)在方便面感官风味特性中的应用研究［J］.中国调味品,2018,43(4):90-92. (Li Y, Guan H N, Ma X, et al. Study on QDA (quantitative description analysis) of sensory flavor characteristics of instant noodles［J］. China Condiment, 2018, 43(4):90-92.)

相似文献/References:

[1]雷俊,郭娜,孙聚涛,等.高维生素C含量大豆芽芽用品种筛选[J].大豆科学,2012,31(05):771.[doi:10.3969/j.issn.1000-9841.2012.05.017]
　LEI Jun,GUO Na,SUN Jü-tao,et al.Screening of Soybean Germoplasms for Growing Sprout Based on Vitamin C Content[J].Soybean Science,2012,31(03):771.[doi:10.3969/j.issn.1000-9841.2012.05.017]
[2]徐 娜,邹 涛,庞锦伟,等.外源锌浸种对大豆种子萌发、大豆芽生长及锌积累的影响[J].大豆科学,2012,31(06):932.[doi:10.3969/j.issn.1000-9841.2012.06.016]
　XU Na,ZOU Tao,PANG Jin-wei,et al.Influences of Exogenous Zinc Soaking on Seed Germination,Sprout Growth of Soybean and Zinc Accumulation in the Sprouts[J].Soybean Science,2012,31(03):932.[doi:10.3969/j.issn.1000-9841.2012.06.016]
[3]韩猛,韩新生,王靖,等.花生间作大豆条件下氮磷钾肥配施效应的研究[J].大豆科学,2010,29(04):666.[doi:10.11861/j.issn.1000-9841.2010.04.0666]
　HAN Meng,HAN Xin-sheng,WANG Jing,et al.Effect of N, P and K Combined Application on Yield of Peanut Intercropping Soybean[J].Soybean Science,2010,29(03):666.[doi:10.11861/j.issn.1000-9841.2010.04.0666]
[4]许守民,苗以农,常今花,等.花生DNA导入大豆后代蛋白组分及氨基酸的变异性[J].大豆科学,1995,14(04):316.[doi:10.11861/j.issn.1000-9841.1995.04.0316]
　[J].Soybean Science,1995,14(03):316.[doi:10.11861/j.issn.1000-9841.1995.04.0316]

备注/Memo

收稿日期：2018-12-10

基金项目：绥化学院2016杰出青年基金（SJ16005）。
第一作者简介：李杨（1985-），女，硕士，讲师，主要从事农产品加工及贮藏研究。E-mail:liyang_850102@126.com。

更新日期/Last Update: 2019-05-31