CAJ | 학술논문

山矾豆腐是我国传统豆腐的一种,其凝固剂是山矾树叶的热水浸提物,为开发其工业化生产工艺,通过单因素和正交试验研究不同的料液比、山矾浸提液用量、点浆温度以及蹲脑时间对豆腐持水性、质构和感官品质的影响,确定山矾豆腐的最佳工艺条件为:山矾浸提液0.15 %、点浆温度80℃,蹲脑时间60 min.研究结果有利于山矾豆腐这一传统食品的进一步传承与发展.
산반두부시아국전통두부적일충,기응고제시산반수협적열수침제물,위개발기공업화생산공예,통과단인소화정교시험연구불동적료액비、산반침제액용량、점장온도이급준뇌시간대두부지수성、질구화감관품질적영향,학정산반두부적최가공예조건위:산반침제액0.15 %、점장온도80℃,준뇌시간60 min.연구결과유리우산반두부저일전통식품적진일보전승여발전.
Symplocos Sumuntia tofu is a kind of Chinese traditional bean curd , which coagulant is the extract of Symplocos Sumuntia leaves. For developing its industrial processing , the effects of different ratio of solid to liquid, Symplocos Sumuntia extracts' dosage, temperature of pointing soymilk and coagulation time on the water holding rate, texture and the sensory quality of bean curd through the single factor experiments was studied in this paper. The result showed that the optimum process conditions Symplocos Sumuntia extracts was 0.15%, temperature of pointing soymilk was 80℃, coagulation time was 60 min. The research were beneficial for the inherit and developing of Symplocos Sumuntia tofu.