豆腐柴苦荞麦复合豆腐的制备工艺探究
Academic Periodical of Farm Products Processing（2023）
Abstract
豆腐柴和苦荞麦兼具很高的营养价值和药用价值,其复合产品的加工价值更高.为确定豆腐柴苦荞麦复合豆腐的最佳制备工艺,探讨分析了料液比、碳酸钙添加量、糖液添加量、水浴温度等4个因素对复合豆腐口感的影响.结果表明,豆腐柴苦荞麦复合豆腐的最佳制备工艺条件为料液比1:32,碳酸钙添加量0.07％,水浴温度700℃,糖液添加量4％.在此工艺条件下,复合豆腐感官评分为92.7分,出品率达到90％,弹性良好,色泽均匀,呈黄绿色且无杂色,并很好地保留了豆腐柴叶和苦荞麦原有的清香.
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