【摘要】 以低温豆粕为原料通过溶出、过滤、热处理和凝固等工艺制备低脂豆腐脑。正交试验结果表明,豆腐脑的最佳工艺条件为:GDL浓度为0.4%,凝固时间为30 min,凝固温度为85℃。在该条件下,豆腐脑的感官综合评分为94分,凝胶强度为14.738 g。脂肪含量分析显示,低脂豆腐脑的脂肪仅占干物质重的1.4%,明显低于普通的大豆豆腐脑。更多还原

【Abstract】 As raw material, low temperature soybean meal was made into low-fat soybean curd though a series of processes of dissolution, filtration, heating and solidification. The results of orthogonal experiment showed that the optimum technological conditions were followed: 0.4 % of GDL concentration, 30min of coagulation time and85 ℃ of coagulation temperature. In the condition, the sensory comprehensive score was 94 and the gel strength was 14.738 g. The fat content analysis showed that the fat level of low-fat soybean curd was account for 1.4 % of dry weight, significantly lower than general soybean curd.更多还原