摘要
为研制开发螺旋藻豆腐,论文研究螺旋藻液添加量、石膏添加量、豆浆糖度对豆腐品质特性的影响.以感官评定、质构分析、色差分析、得率为评价指标,通过单因素和响应面试验,得到螺旋藻豆腐的最佳制备工艺为:螺旋藻液添加量为豆浆质量的5.64％,石膏添加量为豆浆质量的0.44％,豆浆糖度为11.78 °Brix.按此工艺制作的螺旋藻豆腐感官评分最高,为91.01.螺旋藻豆腐的色泽鲜绿、口感细腻、质地均匀、风味独特、营养价值高.研究结果为丰富豆腐的花色品种提供了有益参考,也为螺旋藻资源的开发利用探索了新途径.
Abstract
In order to develop spirulina tofu,the effects of the addition of spirulina liquid,the addition of gypsum,and the soymilk brix on the quality of tofu were investigated.Using sensory evaluation,texture analysis,color determination and yield as the evaluation index,through one-way and response surface experiments,the optimal preparation conditions of spirulina tofu was obtained.Spirulina powder was dissolved with 20 times water to get spirulina pulp.The additive amounts of spirulina pulp and gypsum were 5.64％and 0.44％of soybean milk(11.78 °Brix),respectively.The highest sensory score of 91.01 was obtained for Spirulina Tofu,which has a bright green color,fine texture,uniform texture,unique flavor and high nutritional value.This study could provide an useful reference for enriching the varieties of tofu,and also explore a new way for the development and utilization of spirulina resources.
基金项目
中原科技创新领军人才项目(224200510019)
河南科技学院校企合作项目(2023-036)
维普
万方数据