黑豆充填豆腐的工艺优化

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Optimization of the Process of Filling Tofu with Black Beans

WANG Yan，DAI Cheng'en， RENGuoping，LINShihong （Hangzhou Wanxiang Polytechenic，Hangzhou 31oo23， China）

Abstract： In order to explore the influence of processparameters on the physical properties of black bean filled tofu and optimize it，this paper analyzed the infuence ofcoagulant addition，soybean milk solids content，tapping temperature and coagulation temperature on the sensory quality of black bean filed tofu through single factor and orthogonal tests，taking gel strength and sensory score as evaluation indicators.The results showed that the best processing parameters of black bean filled tofu were the addition of 0.25g/100mL of coagulant， the content of soybean milk solids 11% ，the temperature of tapping 20% ， the seting temperature 80∘C ，and the setting time 30min Under these conditions， the tofu prepared was uniform in texture and had the best sensory properties.

Keywords： black bean; filled tofu; gel strength; sensory characteristics

目前，国内生产充填豆腐主要采用葡萄糖酸内酯作为凝固剂[1]。（剩余4361字）