文献类型：期刊文献

中文题名：无凝固剂发酵豆腐生产工艺的初探

英文题名：Research of the technique of fermentation Tofu without coagulant

作者：乔支红[1];许荣华[1];程永强[2]

第一作者：乔支红

机构：[1]北京联合大学旅游学院;[2]中国农业大学食品科学与营养工程学院

第一机构：北京联合大学旅游学院

年份：2014

卷号：35

期号：17

起止页码：227-231

中文期刊名：食品工业科技

外文期刊名：Science and Technology of Food Industry

收录：CSTPCD;;北大核心:【北大核心2011】；CSCD:【CSCD2013_2014】；

基金：北京市教委科研计划(81106991314)

语种：中文

中文关键词：乳酸菌;发酵;豆腐;生产工艺

外文关键词：lactic acid bacteria; fermentation ;Tofu ;technique

摘要：在不添加任何凝固剂的情况下，利用豆腐酸浆中筛选得到的优势乳酸菌直接发酵豆浆制作豆腐，通过发酵豆浆pH及二次加热温度、时间对豆腐凝胶强度及出品率的影响研究，同时采用感官评定的方法比较乳酸菌豆腐及普通卤水豆腐综合感官，探讨乳酸菌发酵豆腐的生产工艺。结果表明：发酵豆浆的pH及其二次加热温度、时间是乳酸菌发酵豆腐制作的关键因素，当发酵豆浆pH为5．8～6．0，二次加热温度、时间为95℃、5min所制得的豆腐出品率较高，质构软硬适宜。同时，通过感官评定方法比较得出，乳酸菌发酵豆腐无明显酸味，与普通卤水豆腐综合感官评分无明显差异，可以被消费者接受。
Without any coagulant,the tofu was made with soymilk fermented by lactic acid bacteria isolated from acid soy-water.The technique of the tofu made with the fermented soymilk was investigated.The effect of pH, heating temperature and time of the fermented soymilk on the gel stress and yield of tofu were studied.And the sensory quality of the fermented tofu and MgCI2 tofu was compared by the comprehensive sensory score.The result showed that the pH, heating temperature and time of the fermented soymilk were the key factors of the formation of the fermented tofu. The tofu with higher yield and optimum hardness was obtained at fermented soymilk pH 5.8N6.0,95℃ for 5min.The sensory quality of tofu prepared with fermented soymilk was similar with that of MgCl2 tofu.The fermented tofu had no significant sour taste and could be accepted by consumers.