CAJ | 학술논문

以裙带菜汁、大豆为主要原料，葡萄糖酸-δ-内酯（GDL）为凝固剂，研制出一种色泽浅绿，营养丰富的裙带菜豆腐。采用单因素实验确定裙带菜汁的添加量和豆浆的浓度，通过三因素三水平实验确定凝固的工艺条件，通过四因素三水平试验确定裙带菜豆腐的最佳配方，工艺条件是：裙带菜的添加量是20%，豆与水的比例是1∶4.5，GDL的用量为0.30%，凝固时间是15 min，凝固温度是95℃。
이군대채즙、대두위주요원료，포도당산-δ-내지（GDL）위응고제，연제출일충색택천록，영양봉부적군대채두부。채용단인소실험학정군대채즙적첨가량화두장적농도，통과삼인소삼수평실험학정응고적공예조건，통과사인소삼수평시험학정군대채두부적최가배방，공예조건시：군대채적첨가량시20%，두여수적비례시1∶4.5，GDL적용량위0.30%，응고시간시15 min，응고온도시95℃。
Using Undaria pinnatifida juice and soya bean as main material,glucono delta lactone (GDL) as coagulant,we produced light green and very nourishing Undaria pinnatifida bean curd.Using the single factor experiment to determine the quantity and concentration of Undaria pinnatifida juice milk, process conditions of coagulation is determined by three factors three levels experiment, the best formulation of Undaria pinnatifida tofu is determined by test of four factors and three levels, process conditions are: the addition of Undaria pinnatifida is 20%, soya-bean milk concentration is1∶4.5, the amount of GDL is 0.30%, solidification time is 15 min, solidification temperature is 95℃.