黑豆腐脑的加工工艺研究

摘要

以黑豆和黄豆为原料通过制浆、灭菌和凝固等工艺制备黑豆腐脑。考察了黑豆与黄豆比例、GDL浓度、凝固时间、凝固温度对成脑的影响，单因素和正交试验结果表明，豆腐脑的最佳工艺条件为：黑豆与黄豆比例为1/1（g/g），GDL浓度为0.5%，凝固时间为20 min，凝固温度为90℃。在最佳条件下，豆腐脑的感官综合评分为73分，凝胶强度为17.752 g。%As raw material, black soybean and soybean was made into soybean curd though a series of processes of pulping, heating and solidification. Effect of ratio (black soybean/soybean), GDL concentration, coagulation time and coagulation temperature was investigated. The results of single factor and orthogonal experiment showed that the optimum technological conditions were followed:1/1 of ratio (black soybean/soybean), 0.5%of GDL concentration, 20 min of coagulation time and 90℃of coagulation temperature. In the condition, the sensory comprehensive score of soybean curd was 73 and the gel strength was 17.752 g.