摘要
以大豆和海带为主要原料制作的海带豆腐具有很高的营养价值和医疗保健作用。采用4因素3水平的正交试验确定了海带豆腐的最佳工艺参数。即:海带添加量20%、葡萄糖酸内酯0.30%、凝固时间16min、凝固温度95℃。制作出的海带豆腐呈白色,凝固状态好、保水性好、有弹性、质地细腻,具有纯正的豆香味及海带特有的风味。
Kelp bean curd made from kelp and soybean has better healthcare function for its hign nutrition value. The orthogonal experiment with four factors and three levels was performed to obtain the optimum processing parameters of kelp bean curd. The optimized procedure was adding 20% of kelp and 0.30% of GDL compare to soybean juice,then solidified for 16 minutes at 95℃. The kelp bean curd manufactured with these technological conditions is white and has good solidification state,better water-keeping quality and elasticity, has the aroma of beans and special flavor of kelp with fine texture.
出处
《大豆科学》
CAS
CSCD
北大核心
2007年第6期946-949,共4页
Soybean Science
关键词
大豆
海带豆腐
葡萄糖酸内酯
Soybean
Kelp bean curd
Glucono-delta-lactone
作者简介
吴素萍（1963-），女，副教授，主要从事粮油食品、保健食品等方面的教学和研究。Tel：13323511559lE-mail：nxdxwsp@163．com
