即食型美味蔬菜豆腐加工工艺资料.doc

学校代码： 11059 学 号： Hefei University 毕业论文（设计） BACHELOR DISSERTATION 论文题目： 即食型美味蔬菜豆腐加工工艺研究 学位类别： 工学学士 年级专业： 11级食品科学与工程专业 作者姓名： 导师姓名： 完成时间： 2015/4/20 2011级食品科学与工程专业毕业论文 即食型美味蔬菜豆腐加工工艺研究 摘要 本文以大豆为原料，与胡萝卜、西红柿、红椒复合，研究了 蔬菜内酯豆腐的加工工艺，优化了工艺流程和工艺参数。泡胀的大豆与切分的蔬菜混合打浆，蔬菜量占大豆的50%（其中胡萝卜51.6%，红椒25.8%，西红柿22.6%），打浆时加水量为泡胀大豆的4倍，过滤后得菜汁豆浆；90℃煮浆10min；冷却到70℃，添加内酯0.30%，氯化钙0.01%，保持70℃7min即得蔬菜内酯豆腐。按此工艺制备的豆腐口感细嫩、结构紧密、不易松散；改良了传统豆腐的风味、色泽和营养。 关键词：葡萄糖酸-δ-内酯；工艺；豆腐；蔬菜 Study on processing technology of delicious ready-to-eat tofu with vegetable Abstract Taking soybean as raw material, compound with carrot, tomato, red pepper, the processing technology of the vegetable lactone tofu, technological process and technological parameters was optimized. Swelling of soybean and segmentation of vegetable mix beating, vegetable accounted for 50% of soybean(of which 51.6% of carrots, 25.8% of red peppers, 22.6% of tomatoes).When beating water was four times as large as swelling of the soybean, after filtering to obtain soya-bean milk of vegetable juice; 90 ℃ boiled pulp 10min; Cooled to 70 ℃, adding lactone 0.30%,calcium chloride 0.01%, keeping 70 ℃ 7min to obtain lactone tofu of vegetables. According to the process of the preparation of tofu taste tender, tight structure, not easy to loose; Improving the flavor, color and nutrition of traditional tofu. KEY WORD: GDL; Crafts; Tofu; Vegetable 目录 TOC \o 1-3 \h \z \u   HYPERLINK \l _Toc420416425 摘要  HYPERLINK \l _Toc420416426 Abstract  HYPERLINK \l _Toc420416427 1、前言  PAGEREF _Toc420416427 \h 1  HYPERLINK \l _Toc420416428 1.1豆腐的营养价值及历史  PAGEREF _Toc420416428 \h 1  HYPERLINK \l _Toc420416429 1.2豆腐的类型及生产工艺  PAGEREF _Toc42041642