休闲果香豆腐布丁配方对成品品质的影响研究
摘 要：为了改善豆腐的口感并形成一种能方便即食的休闲营养食品，需要改进配方及工艺。该文通过正交试验结合感官评定法，研究了白砂糖、布丁粉及果汁添加量等因素对果香豆腐布丁品质的影响，获得了最佳的配方及工艺，即以12.5g黄豆磨成的100mL豆浆中加入2g白砂糖，再加入10g布丁粉，加热融化后，冷却至80℃时，加入4mL猕猴桃果汁，搅匀，装入食品级塑料杯中、封口、灭菌，放入冰箱冷藏即得成品。这是一种方便即食的创新型豆腐制品，让豆腐进入了一个休闲食品时代。
关键词：果香豆腐布丁；感官评定；休闲食品；猕猴桃
中图分类号 TS255.3 文献标识码 A 文章编号 1007-7731（2018）06-0120-04
Abstract：The formula and processing technologies of fruity tofu pudding were investigated to get a kind of convenient instant leisure nutritious food. In this article，the effects of addition amounts of sugar，pudding powder and juice on the qualities of fruity tofu pudding，and the optimized parameters of fruity tofu pudding using orthogonal design were studied. The optimized parameters for fruity tofu pudding showed as follows：2g sugar and 10g pudding powder were added into 100mL soybean milk which have made by 12.5g soybean，following melted by heating and cooled down to 80℃，then 4mL kiwifruit juice was added and stirred to uniform mixing，poured into food grade plastic cups，sealing，sterilization，placed in the refrigerator.Finally，an innovative instant tofu product could be achieved，which lead tofu to an era of a leisure food.
Key words：Fruity tofu pudding；Sensory evaluation；Leisure food；Kiwi fruit
豆腐是我國历史悠久的一种豆制食品。众所周知，豆腐的营养价值丰富，含有铁、钙、磷、镁等人体必需的多种矿物元素，还含有糖类、植物油和丰富的优质蛋白，素有'植物肉“之美称[1]。大豆食品所含的大豆异黄酮等成分，对食用者的健康具有有益作用[2]。但由于其口味单一并具有独特的豆腥味，使之不受部分人群特别是青少年的喜爱。
随着我国经济的快速发展和人民生活...
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