摘要
［目的］优化金枪鱼豆腐的加工工艺配方，并探讨延长金枪鱼豆腐保质期的方法。［方法］选用黄鳍金枪鱼背部肌肉、大豆、淀粉、蛋清为原料，按照不同比例添加制作金枪鱼豆腐，同时以豆腐弹性、质构、微生物含量为指标，研究鱼豆腐品质和保鲜效果。［结果］试验表明，制作原料鱼浆用量、豆浆用量、淀粉用量、蛋清最佳比例为18.0 mL∶8.0 mL∶4.5 g∶1.6 g，此配方条件下加工制成的鱼豆腐质地较密，有弹性，煮后不开裂；极差分析显示，对鱼豆腐品质影响的因素从大到小依次为：鱼浆用量、豆浆用量、淀粉用量、蛋清；同时，添加乳酸链球菌素保鲜剂溶液，可使金枪鱼豆腐在室温下（20~25 ℃）保鲜3 d，冰箱（3~6 ℃）保鲜7 d。［结论］金枪鱼豆腐不仅提高了大豆生物价，而且含有人体必需的氨基酸，更接近人体平衡水平，具有其他鱼豆腐不可比拟的营养价值，口感好，做法简单方便，有较高的产品开发价值。
[ Objective ] The processing technique formula of tuna tofu was optimized, method for extending shelf life was discussed. [ Method ] Selecting yellowfin tuna dorsal muscle, soybean, starch, egg white as raw material, tuna tofu was produced by adding above materials at different proportions. With elasticity, texture, content of microbial as indicators, quality and preservation effect of tuna tofu was studied. [ Result ] The results showed that： the texture dense, elastic, not cracking after cook is processed into fish tofu at the optimum ratio of fish paste amount, milk volume, starch amount, egg white is 18.0 mL： 8.0 mL： 4.5 g： 1.6 g. Range analysis showed factors affecting fish tofu folloWed is the amount of fish paste, milk volume, the amount of starch, egg white ; the addition of Streptococcus pneumoniae to the fresh agent solution, can make the tuna tofu at room temperature （20 - 25℃） for 3 days, refrigerator （3 - 6℃ ） preservation of 7 days. [ Conclusion ] Tuna tofu not only can improve soybean＇ s biological Value, but also contains human body essential amino acids, with higher nutritional value that other fish tofu can not match, good taste, simple and convenient, which has a higher product development value.
出处
《安徽农业科学》
CAS
2016年第1期101-102,186,共3页
Journal of Anhui Agricultural Sciences
基金
浙江省教育厅一般项目(Y201534409)
浙江海洋学院科研启动经费资助项目(21035012513)
关键词
金枪鱼
豆腐
乳酸链球菌素
加工工艺
Tuna
Tofu
Streptococcus p
umoniae
Processing technology
