摘要
以豌豆和大豆为原料,以葡萄糖酸-δ-内酯(GDL)为凝固剂,对豌豆、大豆复合豆腐的加工工艺进行了研究。探讨了浸泡条件、豌豆浆与大豆浆的复合比例、豆浆加热条件以及凝固条件对豆腐品质的影响。结果显示:豌豆最佳浸泡水温为20℃,浸泡17 h;在豌豆浆中加入一定比例的大豆豆浆可以提高豆浆的蛋白质含量,增加豆腐的凝胶强度和降低失水率,最低复合比例为豌豆浆∶大豆浆按1∶1比例混合;复合豆浆的最佳加热条件为95℃水浴加热15 min;最适凝固条件为GDL用量0.3%,CaSO4用量0.1%;凝固温度95℃,凝固时间40 min。
The processing technology of pea tofu was studied using pea and soybean as materials and GDL as coagulator, focusing on the effects of soaking conditions, ratio of soybean milk and pea milk, heating and solidification conditions on pea tofu quality. The aim of mixing soybean milk into pea milk is to improve the protein content and to increase the gelatin intensity and reduce the water- losing rate of pea tofu. Results： The proper pea soaking conditions are temperature 20 ℃and time 17 h. The minimum mix ratio of soybean milk and pea milk is 1：1. and the mixed pea and soybean milk is heated at 95 ℃ for 15 rain. For solidification, GDL dosage is 0.3%, CaSO4 dosage is 0.1%, solidification temperature and time is 95 ℃ and 40 min, respectively.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2009年第2期148-152,共5页
Journal of the Chinese Cereals and Oils Association
关键词
豌豆
豆腐
凝胶强度
失水率
pea, tofu, gelatin intensity, water - losing rate
