[1]田亚,胡萍,王电,等.千张豆腐生产中点卤工艺标准化研究[J].大豆科学,2018,37(03):429-437.[doi:10.11861/j.issn.1000-9841.2018.03.0438]
　TIAN Ya,HU Ping,WANG Dian,et al.Research on Processing Standardization of the Qianzhang Tofu[J].Soybean Science,2018,37(03):429-437.[doi:10.11861/j.issn.1000-9841.2018.03.0438]
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千张豆腐生产中点卤工艺标准化研究

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第37卷 期数: 2018年03期 页码: 429-437 栏目: 出版日期: 2018-05-20
Title:
Research on Processing Standardization of the Qianzhang Tofu
作者:
田亚1; 胡萍1; 王电2; 谭华3
(1.贵州大学 酿酒与食品工程学院，贵州 贵阳 550025； 2.贵阳市食品工业协会，贵州 贵阳 550081； 3.贵州龙缘盛豆业有限公司，贵州 龙里 551200)
Author(s):
TIAN Ya1; HU Ping1; WANG Dian2;  TAN Hua3
(1.School of Liquor & Food Engineering University, Guiyang 550025, China； 2.Food Industry Office of Guiyang, Guiyang 550081, China； 3.Guizhou Long Yuan Sheng Bean Industry Co.Ltd, Longli 551200, China)
关键词:
千张豆腐; 点卤工艺; 标准化
Keywords:
Qianzhang tofu;  Coagulation technique;  Standardization
DOI:
10.11861/j.issn.1000-9841.2018.03.0438
文献标志码:
A
摘要:
针对千张豆腐生产工艺中的点卤工艺影响产品品质及产量不稳定的问题，在传统千张豆腐生产工艺的基础上，对机制千张豆腐生产工艺中的点卤工艺进行标准化。通过单因素试验和正交试验对点卤工艺中的凝固剂种类、添加量、点浆温度、豆浆浓度等因素进行优化，结合感官评分、理化指标测定及质构特性分析得出的千张豆腐点卤工艺标准化参数为：凝固剂石膏与盐卤的配比（g∶g）为1.875∶1.100、点浆温度85℃、豆浆浓度9°。验证试验结果表明：标准化生产的千张豆腐与传统工艺制作的千张豆腐相比质量显著提高，含水量增加4.92%，总蛋白质含量增加2.87%，出品率增加7.87%，弹性增加1.63 mm，咀嚼性增加20.92 mJ，硬度降低313.00 g，粘性降低0.03 mJ，损耗率降低3.36%。
Abstract:
In this study, the bean curd coagulating condition of mechanical manufactured Qianzhang tofu was optimized based on traditional technique. In order to solve the problem of quality and yield instability of Qianzhang tofu affected by coagulating processing condition, the single factor and the orthogonal experiment were conducted to optimize the coagulant type, addition amount, temperature and soymilk concentration. Combined with analysis of sensory evaluation, physical and chemical indicators and texture properties, the standardization parameters of coagulating condition were obtained as follows: The ratio of coagulants gypsum and bittern（g∶g） was 1.875∶1.100, the temperature of coagulation was 85℃, the concentration of soybean milk was 9°. Verification test indicated that the Qianzhang tofu showed significant improvement in quality compared with traditional Qianzhang tofu in which the water, total protein, yield, elasticity and chewiness increased by 4.92%, 2.87%, 7.87%, 1.63 mm, 20.92 mJ, respectively. The hardness, viscosity and loss decreased by 313.00 g, 0.03 mJ and 3.36%, respectively.

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备注/Memo

收稿日期：2018-01-04

基金项目：贵州省农业攻关项目（黔科合NY［2014］3009号）。
第一作者简介：田亚（1995-），男，硕士，主要从事食品营养与安全研究。E-mail:1051274939@qq.com。
通讯作者：胡萍（1970-），女，博士，教授，主要从事食品营养与安全研究。E-mail:phu1@gzu.edu.cn。

更新日期/Last Update: 2018-06-08