| 不同切割酸度对奶豆腐品质影响研究 |
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| 引用本文： | 赵红霞,高昕,李应彪.不同切割酸度对奶豆腐品质影响研究[J].乳业科学与技术,2010,33(4):160-162. |
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| 作者姓名： | 赵红霞 高昕 李应彪 |
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| 作者单位： | 1. 内蒙古伊利实业集团股份有限公司奶粉事业部技术研发部,内蒙古呼和浩特,010080
2. 石河子大学食品学院,新疆石河子,832003 |
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| 摘 要： | 研究不同切割酸度对奶豆腐品质的影响,以确定其最佳切割酸度。采用单因素试验设计,切割酸度分别为45°T～50°T、55°T～60°T、65°T～70°T、75°T～80°T、85°T～90°T。在其他工艺条件相同的情况下,分别加工一批奶豆腐,然后测定奶豆腐的性能指标。结果表明,随着切割酸度的增加,奶豆腐的感官评定值先增加,然后逐渐降低;奶豆腐的pH4.6可溶性氮含量、质量分数12%TCA可溶性氮和游离氨基酸总量都逐渐增加;而pH值和水分含量逐渐降低。以感官评定值为主指标,结合其他性能指标,确定切割酸度为65°T～70°T。
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| 关 键 词： | 奶豆腐 切割酸度 感官评定 |
Research of Influence of Cutting Acidity on the Quality of Hurood |
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| Zhao Hongxia,Gao Xin,Li Yingbiao.Research of Influence of Cutting Acidity on the Quality of Hurood[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2010,33(4):160-162. |
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| Authors: | Zhao Hongxia Gao Xin Li Yingbiao |
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| Institution: | Zhao Hongxia1,Gao Xin1,Li Yingbiao2 (1 Milk Powder Business,Technology Research and Developent,Inner Mongolia Yili Industrial Group Co.,Ltd.,Huhhot of Inner Mongolia 010080,China,2 Shihezi University Food Institute,Shihezi of Xinjiang 832000,China) |
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| Abstract: | The influence of cutting acidity on the quality of hurood was researched to ascertain the optimal temperature of it.The single factor experiment was adopted to do with it.The cutting acidity is 4 ℃, 23 ℃, 32 ℃and 39 ℃.Under the same condition of the other processing, hurood were made respectively, and then the characteristics of mature hurood were mensurated.The result indicates,with the increase in the cutting acidity, the sensory value and total contents of free amino acid rises at first,then declines little by little.The contents of pH 4.6 and 12 % TCA soluble nitrogen and free amino acid increase step by step, and the value of pH and moisture content down step by step.With the sensory value as the main index, combining with other quality indexes, the optimal adding quantity of cutting acidity is ascertained,which is 65 °T ～70 °T. |
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| Keywords: | hurood cutting acidity quality |
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