低脂花生豆腐脑的工艺研究

摘要

Low temperature soybean meal and peanut meal as raw materials,Glucon-δ-lactone (GDL) as co-agulant,the production process of the low-fat peanut bean curd was researched.The optimum process parameters were determined by orthogonal test, which was based on the physical properties of the gel strength and sensory evaluation:peanut meal addition should be 20%, the GDL content was 0.6%, the solidification time was 30 min, the solidification temperature was 90℃.Under the optimum conditions, the gel strength was 19.671 g.%以花生粕和低温豆粕为原料,葡萄糖酸-δ-内脂(GDL)为凝固剂,探讨低脂花生豆腐脑的制作工艺.以使用物性仪测量的凝胶强度作为衡量豆腐脑品质的指标,并辅以感官评价,通过设计正交试验,确定其最佳的工艺参数为:花生粕的添加量为20%,GDL含量为0.6%,凝固时间为30 min,凝固温度为90℃.在最佳条件下,凝胶强度为19.671 g.