摘要
即食甙糖豆腐冻以大豆为原料,甜菊甙糖作为甜味剂,采用单因素和正交实验方法,确定了豆水比,凝固剂添加量,凝固温度和甜菊甙糖添加量的最佳条件.结果得出在豆水比为1∶5,凝固剂添加量为0.30%,凝固温度为80℃时,豆腐冻具有质地最佳,弹性好,甜度适当的特点.
The instant glycosides sugar tofu was made with soybeans as raw material and stevioside sugar as sweetener. Single factor and orthogonal experiment were used to deter-mine the optimal condition of water ratio, coagulant addition, coagulation temperature and stevioside addition. The results showed that the curd was the best, and the elasticity was good. The sweetness was appropriate when the ratio of bean to water was 1： 5 , the amount of coagulant added was 0.30% and the freezing temperature was 80 ℃ .
作者
田一媚
韩冰
TIAN Yi-mei, HAN Bing(School of Food Engineering, Harbin University of Commerce, Harbin 150076, China)
出处
《哈尔滨商业大学学报（自然科学版）》
CAS
2018年第2期238-241,共4页
Journal of Harbin University of Commerce：Natural Sciences Edition
基金
哈尔滨商业大学大学生创新创业训练计划省级项目(201610240029)
关键词
即食甙糖豆腐冻
甜菊甙糖
制作工艺
instant glycosides sugar tofu
stevioside sugar
manufacturing process
