摘要
以粳米为原料制作米豆腐,主要采用单因素试验及正交试验,以成品的硬度、弹性和感官评分为指标,对粳米豆腐的制作工艺进行研究。根据试验结果确定粳米豆腐制作的最佳工艺条件,结果表明:磨浆比对粳米豆腐的品质影响最大,其次是加碱量和煮浆时间,而磨浆时间对粳米豆腐品质影响程度最弱;最佳工艺条件为磨浆比1:2.2、加碱量1.2%、煮浆时间5.5 min、磨浆时间3 min,在此最佳工艺条件下制作的粳米豆腐口感最好,品质最佳,可为粳米豆腐的工业化生产提供技术支持。
Rice tofu was made from japonica rice.Using single factor test and orthogonal test,taking the hardness,elasticity and sensory score of the finished product as the index,the processing technology of japonica rice tofu was studied.According to the results of the experiment,the best processing conditions were determined.The results showed that the grinding ratio had the greatest influence on the quality of the rice tofu,followed by the amount of alkali added and the cooking time,while the grinding time had the weakest influence on the quality of the rice tofu.The best processing conditions were the grinding ratio of 1:2.2,the amount of alkali added 1.2%,the cooking time of 5.5 minutes and the milling time of 3 minutes.Under the optimum conditions,the rice tofu has the best taste and quality,which can provide technical support for the industrial production of japonica rice tofu.
作者
陈凤莲
于跃澜
贺殷媛
张娜
孙莹
石彦国
CHEN Fenglian;YU Yuelan;HE Yinyuan;ZHANG Na;SUN Ying;SHI Yanguo(College of Food Engineering,Harbin Commercial University,Heilongjiang Key Laboratory of Integrated Processing of Grain Food and Grain Resources,Harbin 150076,China;College of Tourism and Cuisine,Harbin Commercial University,Harbin 150076,China)
出处
《食品科技》
CAS
北大核心
2020年第1期257-262,共6页
Food Science and Technology
基金
哈尔滨市科技创新人才研究专项基金项目(青年后备人才创业类)(2017RAQXJ030)
国家自然科学基金面上项目(31871747)
黑龙江省普通高等学校青年创新人才培养计划项目(UNPYSCT-2017199)
2018年度哈尔滨商业大学校级科研项目(18XN081)。
关键词
粳米
米豆腐
最佳工艺
japonica rice
rice tofu
optimum producing process
作者简介
陈凤莲(1975—),女,博士,副教授,研究方向为粮食谷物食品品质控制及其精深加工。;通信作者:张娜;通信作者:石彦国
