CAJ | 학술논문

以紫薯和大豆为主要原料，研制紫薯彩色豆腐。研究紫薯添加量、凝固剂添加量、蹲脑温度、蹲脑时间4个单因素对豆腐品质的影响，用正交试验优化紫薯彩色豆腐的制作工艺参数，以感官评分评价豆腐品质，得到的最佳配方和工艺条件为紫薯添加量30%，凝固剂添加量2.8%，蹲脑温度80℃，蹲脑时间60 min，卡拉胶与豆浆比例为0.4 g/100 mL。所得紫薯彩色豆腐呈纯正的紫色，强度与弹性适宜，质地均匀，兼有普通豆腐香气和紫薯特有的甜味。紫薯彩色豆腐中花青素含量为1.02~1.93 mg/100 g，含水率为76.3%，蛋白质含量为8.2%。加入紫薯后豆腐色彩鲜艳，营养互补，更宜健康。
이자서화대두위주요원료，연제자서채색두부。연구자서첨가량、응고제첨가량、준뇌온도、준뇌시간4개단인소대두부품질적영향，용정교시험우화자서채색두부적제작공예삼수，이감관평분평개두부품질，득도적최가배방화공예조건위자서첨가량30%，응고제첨가량2.8%，준뇌온도80℃，준뇌시간60 min，잡랍효여두장비례위0.4 g/100 mL。소득자서채색두부정순정적자색，강도여탄성괄의，질지균균，겸유보통두부향기화자서특유적첨미。자서채색두부중화청소함량위1.02~1.93 mg/100 g，함수솔위76.3%，단백질함량위8.2%。가입자서후두부색채선염，영양호보，경의건강。
This paper studies and produces purple sweet potato color bean curd with purple potato and soybean that as main raw materials. Study the influence of purple sweet potato dosage, coagulant dosage, standing temperature and standing time to tofu quality, optimized process parameter of making purple sweet potato color bean curd by orthogonal test, evaluated quality of tofu by sensory score. The optimal recipe and process conditions are that: purple sweet potato dosage is 30%, coagulant dosage is 2.8%, standing temperature is 80℃, standing time is 60 min, the proportion of carrageenan to soybean milk is 0.4 g/100 mL. The purple sweet potato color bean curd is pure purple, strength and elastic are appropriate, texture is uniform, it has fragrance of ordinary tofu and sweetness of purple sweet potato. Anthocyanin content is 1.02 mg/100 g to 1.93 mg/100 g in purple sweet potato color bean curd, moisture content is 76.3%, protein content is 8.2%. After adding purple potato, the tofu was colorful, the nutrient is complement each other, more suitable for health.