CN108576719A - 一种风味魔芋豆腐的制备方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
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- A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明涉及食品加工技术领域，尤其涉及一种风味魔芋豆腐的制作方法。通过在魔芋精粉中加入黄原胶、羟丙基淀粉、红枣多糖，调整用水比例，加入含有柠檬酸钠、氯化钾、氢氧化钙的凝固剂，进行高温蒸煮后，获得的魔芋豆腐弹性好、口感优良，营养丰富，不用清水反复漂洗魔芋豆腐以去除豆腐的碱味，改善了魔芋豆腐的食用品质，简化了制作工序，具有良好的实用价值。
Description
技术领域
本发明涉及食品加工技术领域，特别是涉及一种风味魔芋豆腐的制作方法。
背景技术
魔芋又名“鬼芋”中药称“蛇六谷”，为天南星科魔芋属多年生草本植物。根据“药食同源”的中医学理论，采用从鲜魔芋球茎中提取的葡甘聚糖制作的魔芋系列食品对高血脂、高胆固醇、糖尿病、肥胖病、便秘症等具有防治作用，魔芋豆腐是其主要的产品形式之一。
现代工业化生产的魔芋豆腐是以魔芋粉为原料，加入一定量的水充分搅拌，使魔芋吸水成为魔芋胶，将碳酸钠或氢氧化钙(可用生石灰加水中获得)用少量水溶解，与魔芋胶搅拌混合均匀，置于水浴中加热，冷却后即成魔芋豆腐。如专利号为CN201110134810.2的用南瓜粉、魔芋制作南瓜魔芋豆腐的方法；使用南瓜粉、魔芋粉与温水混合后加入凝固剂制备而成；又如专利号为CN201510024702.8的一种魔芋豆腐的制作工艺，将魔芋磨浆之后加入草木灰凝固得到魔芋豆腐。可以看出，当前技术中魔芋豆腐制作原料较为单一，凝固剂常规，导致制作出的魔芋豆腐弹性较差，碱味重，口感单调，在市场推广中有一定局限性。
发明内容
为了改善魔芋豆腐的口感，本发明提供一种风味魔芋豆腐的制备方法，以提高魔芋豆腐的弹性，丰富魔芋豆腐的营养价值。
具体是通过以下技术方案得以实现的：
一种风味魔芋豆腐的制备方法，包括以下步骤：
（1）将食用魔芋粉、黄原胶、羟丙基淀粉、红枣多糖、水按质量比5∶（0.8-1.5）∶（1-2）∶（0.8-1.5）：（150-180）混合，搅拌均匀，在35-40℃下静置200-250min，得到魔芋胶；
（2）取魔芋粉质量8%-15%的凝固剂溶于水，分散均匀后与魔芋胶混合，搅拌均匀，在35-40℃下静置10-15min；
（3）将步骤（2）中魔芋胶放入蒸笼，在95-100℃下蒸20-30min，冷却后即得魔芋豆腐。
所述步骤（2）中凝固剂包括如下以重量份计的物质：
柠檬酸钠10-15份、氯化钾2-5份、氢氧化钙13-18份。
所述步骤（2）中水的量为凝固剂质量的28-30倍。
本发明以魔芋、黄原胶、羟丙基淀粉、红枣多糖为原料制作魔芋豆腐，不仅增加了魔芋豆腐的弹性，改善口感，提高持水性能，而且 充分利用了天然原料，平衡膳食补充营养，丰富魔芋豆腐的营养成分。本发明的魔芋豆腐制作方法简单，口感优良，同时胶凝效果稳定，在运输中不易损坏，是一种营养丰富的魔芋豆腐，具有较好的市场前景。
具体实施方式
下面结合具体实施例对本发明做进一步的详细说明。
实施例中使用魔芋粉为本地魔芋加工而得，羟丙基淀粉、黄原胶由湖北达雅化工技术发展有限公司提供，红枣多糖由森弗天然源头厂家提供。
实施例1
本发明风味魔芋豆腐的制备方法，包括以下步骤：
（1）取0.5kg食用魔芋粉、0.13kg黄原胶、0.1kg羟丙基淀粉、0.13kg红枣多糖、16kg水混合，搅拌均匀，将混合物水浴加热至温度35℃，静置230min，得到魔芋胶；
（2）取23g柠檬酸钠、8.1g氯化钾、49.9g氢氧化钙溶于2.18kg水，分散均匀后与魔芋胶混合，搅拌均匀，静置10min；
（3）将步骤（2）中魔芋胶放入蒸笼，在95℃下蒸30min，冷却后即得魔芋豆腐。
实施例2
本发明风味魔芋豆腐的制备方法，包括以下步骤：
（1）取0.5kg食用魔芋粉、0.15kg黄原胶、0.2kg羟丙基淀粉、0.15kg红枣多糖、18kg水混合，搅拌均匀，将混合物水浴加热至温度40℃，静置250min，得到魔芋胶；
（2）取25g柠檬酸钠、8.3g氯化钾、41.7g氢氧化钙溶于2.25kg水，分散均匀后与魔芋胶混合，搅拌均匀，静置15min；
（3）将步骤（2）中魔芋胶放入蒸笼，在95℃下蒸30min，冷却后即得魔芋豆腐。
实施例3
本发明风味魔芋豆腐的制备方法，包括以下步骤：
（1）取0.5kg食用魔芋粉、0.08kg黄原胶、0.1kg羟丙基淀粉、0.09kg红枣多糖、15kg水混合，搅拌均匀，将混合物水浴加热至温度38℃，静置200min，得到魔芋胶；
（2）取16g柠檬酸钠、3.2g氯化钾、20.8g氢氧化钙溶于1.12kg水，分散均匀后与魔芋胶混合，搅拌均匀，静置15min；
（3）将步骤（2）中魔芋胶放入蒸笼，在100℃下蒸30min，冷却后即得魔芋豆腐。
试验例
将本发明方法制作的风味魔芋豆腐与市售魔芋豆腐进行持水性能和凝胶性能的测试，并进行感官评分比较。
a、凝胶持水性能的测定
持水性能以凝胶的析水率来反映，析水率越高持水性能越差，析水率越低持水性能越好。将制备好的凝胶样品放入离心管中，测定离心前的凝胶质量（m1），在3000r条件下离心30min，吸干凝胶表面水分后，测定离心后的凝胶质量（m2），计算析水率，每种凝胶测定3个样品，取平均值。
析水率（%）=（m1-m2）/m1×100
b、凝胶强度的测定
将横截面积为1cm2的玻璃棒垂直固定在一个支架上，并与放在托盘天平左盘烧杯里的凝胶表面接触，然后向天平右盘烧杯中慢慢加入蒸馏水直至凝胶表面破裂，此时右盘烧杯中水的重量，为凝胶单位面积上所承受的压力，测定3次取其平均值。凝胶强度用单位面积的重量来表示。
c、感官评分标准如下：
色泽：颜色较洁白，成半透明状8分；有光泽，色淡黄6分；色泽暗淡，黄色3分。
质地：坚实有弹性8分；较松软6分；非常软3分。
口感，气味：口感细腻，稍有碱味8分；较细腻，碱味不太重6分；较粗糙，碱味重3分。
弹性：粘弹性好，能很快复原8分；一般6分；变形差，很难复原3分。
将评分标准制作20份评分表，分别选取20名志愿者对魔芋豆腐评分，以各项平均值为参照标准。
表1魔芋豆腐持水性和凝胶性能检测表
| 本发明制作的魔芋豆腐 | 市售魔芋豆腐 | |
| 持水率（%） | 6.23 | 10.85 |
| 凝胶强度（g/cm） | 415.98 | 376.59 |
表2魔芋豆腐评分结果
| 本发明制作的魔芋豆腐 | 市售魔芋豆腐 | |
| 色泽 | 8 | 6 |
| 质地 | 7 | 6 |
| 口感 | 8 | 7 |
| 弹性 | 8 | 5 |
可以看出，本发明方法制作的魔芋豆腐持水率良好，凝胶性能优异，并且在色泽、口感、弹性上都显著优于市售魔芋豆腐，质地优于市售魔芋豆腐，特别是弹性，评价显著高于市售魔芋豆腐，具有良好的使用价值。
Claims (5)
1.一种风味魔芋豆腐的制备方法，其特征在于，包括以下步骤：
将食用魔芋粉、黄原胶、羟丙基淀粉、红枣多糖、水按质量比5∶（0.8-1.5）∶（1-2）∶（0.8-1.5）：（150-180）混合，搅拌均匀，在35-40℃下静置200-250min，得到魔芋胶；
将凝固剂溶于水，分散均匀后与魔芋胶混合，搅拌均匀，在35-40℃下静置10-15min；
将步骤（2）中魔芋胶放入蒸笼，蒸煮20-30min，冷却后即得魔芋豆腐。
2.根据权利要求1所述风味魔芋豆腐的制备方法，其特征在于，步骤（2）中凝固剂包括如下以重量份计的物质：
柠檬酸钠10-15份、氯化钾2-5份、氢氧化钙13-18份。
3.根据权利要求1所述风味魔芋豆腐的制备方法，其特征在于，步骤（2）中凝固剂用量为魔芋粉质量的8%-15%。
4.根据权利要求1所述风味魔芋豆腐的制备方法，其特征在于，步骤（2）中水的量为凝固剂质量的28-30倍。
5.根据权利要求1所述风味魔芋豆腐的制备方法，其特征在于，步骤（3）中蒸煮温度为95-100℃。
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