响应面法优化柠檬豆腐生产工艺
- Title:
- Optimization of Lemon Tofu by Response Surface Methodology
- 摘要:
- 为促进新型天然凝固剂的应用，本研究在豆腐加工中利用柠檬汁作为新型天然酸类凝固剂，采用响应面法对生产工艺进行优化。以质构特性和感官评分为评价指标，对料水比、柠檬汁添加量、点浆温度及养花时间进行单因素试验，在此基础上进行Box-Behnken响应曲面设计，得到最佳加工条件。结果表明：在料水比1∶10、柠檬汁添加量50%、点浆温度74 ℃、养花时间22 min的条件下，制得的豆腐色泽光亮，有浓郁的豆香味，口感细腻，断面光滑，内部空隙均匀一致。研究结果为新型天然有机酸类凝固剂在豆腐加工上的应用提供一定理论依据。
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