王 跃1，吕 莉2，张建文1,*，张久亚1，陆菁钰1，王 磊1
（1 佳禾食品工业股份有限公司，江苏 苏州 215200；2 苏州市吴江区检验检测中心，江苏 苏州 215200）
摘要：本文选用大豆、白砂糖、单硬脂酸甘油酯、结冷胶、卡拉胶、黄原胶、魔芋粉、乳酸钙等原料，研发出一种新型可工业化生产、长保质期、UHT 利乐包甜豆花。通过单因素和正交试验，研究不同胶体组合对甜豆花质构和风味的影响。结果表明：豆浆添加50%、白砂糖7%、乳酸钙0.03%、单硬脂酸甘油酯0.1%的条件下，卡拉胶0.05%、结冷胶0.04%、黄原胶0.02%、魔芋粉0.06%、所得的甜豆花达到最佳质构和风味，无明显析水，样品豆香醇厚浓郁、幼滑细腻、入口即化，稳定性佳。
关键词：甜豆花；亲水胶体；超高温瞬时杀菌；质构分析；感官分析；正交优化
Effect of Hydrophilic Colloids on Sweet Tofu Pudding Texture
WANG Yue1，LV Li2，ZHANG Jian-wen1,*，ZHANG Jiu-ya1，LU Jing-yu1，WANG Lei1
（1 Suzhou Jiahe Foods Industry Co.，Ltd.，Suzhou 215200，China；
2 Suzhou Wujiang District Inspection and Testing Center，Suzhou 215200，China）
Abstract: In order to develop a kind of UHT sweet tofu pudding with industrialization and long shelf life，the tofupudding was mainly made with soymilk，sugar，emulsifier，hydrophilic colloids and so on. Through single factorexperiments and orthogonal experiments，the effects of different hydrophilic colloids combinationg on tofu puddingtexture and flavour. The result indicated：based on the soymilk was 50%、the sugar was 7%、calcium lactate was0.03%，mono-and diglycerides of fatty acids was 0.1%，the carrageenan was 0.05%、the gellan gum was 0.04%，thexanthan gum was 0.02%，the kongjac flour was 0.06% through orthogonal experiments. In this condition，the sweettofu pudding is the best on texture，flavour，stability，and without bleeding.
Key words: sweet tofu pudding；hydrophilic colloids；UHT；texture analysis；sensory analysis；orthogonal methodanalysis
中图分类号：TS202 文献标志码：A 文章编号：1007-7871（2023）01-0066-04
2023，Vol.26，No.1