CAJ | 학술논문

以大豆、干茶叶为主要原料，以葡萄糖酸-δ内酯（GDL）为凝固剂，研制绿茶内酯豆腐。通过单因素实验和正交实验研究了豆浆浓度、豆浆与茶汁的混合比例、GDL添加量及凝固温度对绿茶内酯豆腐产品品质的影响。结果表明：当豆浆浓度为料水比1∶5，豆浆和绿茶汁的混合比例为8∶2，加热凝固温度为90℃，GDL添加量为0.20%时，绿茶内酯豆腐的品质最好，制得的豆腐呈浅黄色，口感细腻爽滑，具有绿茶特有的清香。
이대두、간다협위주요원료，이포도당산-δ내지（GDL）위응고제，연제록다내지두부。통과단인소실험화정교실험연구료두장농도、두장여다즙적혼합비례、GDL첨가량급응고온도대록다내지두부산품품질적영향。결과표명：당두장농도위료수비1∶5，두장화록다즙적혼합비례위8∶2，가열응고온도위90℃，GDL첨가량위0.20%시，록다내지두부적품질최호，제득적두부정천황색，구감세니상활，구유록다특유적청향。
A special lactone tofu was made from soybean and green tea. The concentration of soybean milk , the ratio of soybean milk and tea, GDL amount and coagulation temperature were optimized by orthogonal experiment. The results showed that the green tea lactone tofu received the highest quality when the ratio of soybean and water was 1∶5, the ratio of soy bean milk and tea extraction was 8∶2, the coagulation temperature was 90℃, and the GDL amount was 0.20%. Under these conditions, the lactone tofu was pale yellow, taste smooth, and had green tea aroma.