CAJ | 학술논문

以黑豆和黄豆为原料通过制浆、灭菌和凝固等工艺制备黑豆腐脑。考察了黑豆与黄豆比例、GDL浓度、凝固时间、凝固温度对成脑的影响，单因素和正交试验结果表明，豆腐脑的最佳工艺条件为：黑豆与黄豆比例为1/1（g/g），GDL浓度为0.5%，凝固时间为20 min，凝固温度为90℃。在最佳条件下，豆腐脑的感官综合评分为73分，凝胶强度为17.752 g。
이흑두화황두위원료통과제장、멸균화응고등공예제비흑두부뇌。고찰료흑두여황두비례、GDL농도、응고시간、응고온도대성뇌적영향，단인소화정교시험결과표명，두부뇌적최가공예조건위：흑두여황두비례위1/1（g/g），GDL농도위0.5%，응고시간위20 min，응고온도위90℃。재최가조건하，두부뇌적감관종합평분위73분，응효강도위17.752 g。
As raw material, black soybean and soybean was made into soybean curd though a series of processes of pulping, heating and solidification. Effect of ratio (black soybean/soybean), GDL concentration, coagulation time and coagulation temperature was investigated. The results of single factor and orthogonal experiment showed that the optimum technological conditions were followed:1/1 of ratio (black soybean/soybean), 0.5%of GDL concentration, 20 min of coagulation time and 90℃of coagulation temperature. In the condition, the sensory comprehensive score of soybean curd was 73 and the gel strength was 17.752 g.