| 摘要: | 近幾年已開發出新的製作方式來生產百頁豆腐；主要是以大豆蛋白粉、修飾澱粉，加上調味料，經高速攪拌均勻後，蒸煮後成型。本研究探討百頁豆腐最適化之加工條件。首先進行市售百頁豆腐品質之比較，以作為最適化條件之標準，接著探討添加不同種類磷酸鹽(六偏磷酸鈉、保力能F、三聚磷酸鈉)對百頁豆腐品質之影響。最後，利用反應曲面法，探討水量(241~343ml)、油量(31~113ml)與修飾澱粉含量(10~52g)對百頁豆腐之影響，藉此獲得最適加工條件。
研究結果顯示:
1.百頁豆腐質地較軟時，接受度較大。根據感官品評結果對照質地分析結果得到接受程度較高之範圍為: 硬度201.1~495.3(g)；脆性299.5~478.3；附著性-1216.6~-398.1(g/sec)；彈性0.97~1.01；內聚性0.43~0.56；膠質性87.02~250.88；咀嚼性85.88~251.0(g)；回復力0.03~0.05(g)。
2.添加不同磷酸鹽會影響百頁豆腐原料漿黏度、pH值及成品質地。偏鹼性時，原料漿黏度較黏稠，成品質地較硬。冷凍後成品硬度、附著性、內聚性、膠著性和咀嚼性會上升。彈性與回復力會下降。添加六偏磷酸鈉質地會較軟。
3.由反應曲面實驗結果發現，冷凍前部分，添加水及添加油量越多，原料漿黏度、成品硬度與內聚性數值越小。此外，添加修飾澱粉量越多，其附著性越大。
冷凍後反應曲面質地部分，當添加水或油量多與添加修飾澱粉少時，成品硬度、膠質性與咀嚼性較大。添加水量多，添加油與修飾澱粉含量少時，百頁豆腐其內聚性越小。當添加油量及修飾澱粉含量添加越多時，其離水率也會越高。
4.範圍為:硬度值<400g、離水率<0.1%、咀嚼性<250g條件下，可得到最適百頁豆腐加工條件為:水量292ml(X1=0)、油量72~92.5ml(X2=0~1)與修飾澱粉含量26~36g(X3=-0.5~0.5)。
The new way of making paiyen tofu is using soy protein, modified starch, and seasonings as ingredient. And through high-speed mixing and steaming, the final product was obtained. The research investigates optimization of processing conditions of paiyen tofu. First, comparing the quality of commercial paiyen tofus. Second, finding the effect of different phosphates (sodium hexametaphosphate, poryrin F, sodium tripolyphosphate)was added to paiyen tofu. Finally, using response surface methodology for paiyen tofu to find out the effect at water content (241 ~ 343ml), oil content (31 ~ 113ml) and modified starch content (10 ~ 52g), then obtain the optimization of processing conditions.
The results show as below :
(1) The soft texture of paiyen tofu which has high acceptability .According to the result of sensory analysis and texture, it demonstrated the range high acceptability: hardness 201.1~495.3(g); fracturability 299.5~478.3; adhesiveness -1216.6~-398.1(g/sec); springiness 0.97 to 1.01; cohesiveness 0.43~ 0.56; gumminess 87.02~250.88; chewiness 85.88~251.0(g); resilience 0.03 ~ 0.05 (g).
(2) Different phosphates added effect viscosity of paiyen tofu paste, pH, and texture of product. In alkaline, viscosity of paiyen tofu paste become sticky and the product texture become harder. The texture of paiyen tofu hardness, adhesiveness, cohesiveness, gumminess and chewiness was rise after frezzing. springiness and resilience was decline. Added Sodium hexametaphosphate had soft texture.
(3) The response surface of before freezing showed that: while adding more water and oil, the number of paiyen tofu paste’s viscosity, and hardness and cohesiveness of product were smaller. Then more modified starch added made the adhesiveness rise. The response surface of after freezing demonstrated that the more water, oil and less modified starch made the hardness, gumminess and chewiness rise. However, the more water, less oil and fewer modified starch, the cohesiveness showed decreasing. And added more oil and modified starch, syneresis rate will increase.
(4) In the range: hardness <400g, syneresis rate <0.1%, chewiness <250g, can obtain the optimum process conditions of paiyen tofu was: water content at 292ml (X1 = 0), oil content at 72 ~ 92.5ml (X2 = 0 ~ 1), modified starch content at 26 ~ 36g (X3 = -0.5 ~ 0.5). |
