豆腐柴鲜叶豆腐的工艺条件优化.pdfVIP

※技术应用 食品科学 2013, Vol.34, No.24 313 豆腐柴鲜叶豆腐的工艺条件优化 1 1 1,2,* 罗东升 ，余 萍 ，阚建全 (1.西南大学食品科学学院，重庆 4007 15 ；2.重庆市农产品加工及贮藏重点实验室，重庆 4007 15) 摘  要：以重庆市石柱县的豆腐柴鲜叶为原料，通过单因素试验和响应面优化试验，研究豆腐柴鲜叶豆腐的加工工 艺条件。结果表明：豆腐柴鲜叶豆腐的最佳加工工艺条件为料液比1:12(g/mL) 、pH4.0 、CaCO3添加量0.08%，在此 条件下得到的豆腐柴鲜叶豆腐硬度为147.292g，凝胶强度为133.835g，渗出液为21.3mL/ 100g，出品率为826.2%，产 品外观和质地良好。 关键词：豆腐柴鲜叶豆腐；工艺条件；响应面法 Optimization of Processing Conditions for Improved Quality of Premna microphylla Turcz Leaf Tofu 1 1 1,2,* LUO Dong-sheng ，YU Ping ，KAN Jian-quan (1. College of Food Science, Southwest University, Chongqing 4007 15, China ； 2. Chongqing Key Laboratory of Produce Processing and Storage, Chongqing 4007 15, China) Abstract ：The obj ective of this study was to optimize the processing conditions for manufacturing tofu from fresh leaves of Premna microphylla Turcz, collected from Shizhu county of Chongqing, using response surface methodology (RSM). The optimal conditions for manufacturing of Premna microphylla Turcz leaf tofu were found as follows: pulping with a ratio of leaves to distilled water of 1:12 (g/mL), pH adjustment to 4.0, and addition of 1% aqueous CaCO3 suspension to a final con- centration of 0.08%. The hardness of tofu under the optimized conditions was 147.292 g, gel strength 133.835 g, the amount of exudates 21.3 mL/ 100 g, and tofu yield 826.2%. Moreover, the appearance and texture of the tofu were good. Key words Premna microphylla ： Turczleaf tofu ；processing conditions；response surface methodology 中图分类号：TS219 文献标志码：B 文章编号：1002-6630(2013)24-0313-05 doi