The bean curd which is made by adding coixseed to the ordinary lactone bean curd ingredient presents the special flavor, nutrition and health care function. The ratio of coixseed and soybean, the quantity of GDL and the solidifying temperature are analyzed, and the optimum formulation for coixseed lactone bean curd is determined by the orthogonal test as the following: the ratio of coixseed and soybean is 1∶4, the quantity of GDL is 0.25% and the solidifying temperature is 85 ℃. At the same time, the texture parameters of the lactone bean curd detected by the texture profile analyzer, are hardness 318.45, springiness 0.945, resilience 0.231 and adhesiveness 0.569. The results show that the surface of it is flat and smooth, the taste of it is delicate and tender combined with the unique flavor and nutrition of coixseed.
NETL
NSTL
维普
万方数据
