一种擂茶魔芋豆腐的制备及品质分析
Development and Quality Analysis of a Type of Tea Flavored Konjac Tofu

为了改善市面上魔芋豆腐颜色差，维生素含量少，提升魔芋豆腐的色香味，提高客家擂茶的市场知名度。采用单因素实验设计，以感官评定、持水性、硬度、理化及微生物为指标，对擂茶魔芋豆腐的制作条件进行研究。结果表明：在擂茶浓度为2.0%、魔芋粉浓度为2.5%、食用碱浓度为0.3%、凝固时间为30 min、凝固温度为90？C的条件下，所得擂茶魔芋豆腐感官评分最佳，为82.25分，持水性为96.25%，硬度为3.87 N。在该条件下所制做而成的擂茶魔芋豆腐色彩鲜艳，茶香浓郁，口感脆爽弹韧，维生素、矿物质等含量丰富。
In order to improve the poor color and low vitamin content of konjac tofu on the market, enhance the color, aroma, and market awareness of Hakka challenge tea. Using a single factor experimental design, the production conditions of Qicha konjac tofu were studied using sensory evaluation, water holding capacity, hardness, physicochemical properties, and microorganisms as indicators. The results showed that under the conditions of 2.0% concentration of challenge tea, 2.5% concentration of konjac powder, 0.3% concentration of edible alkali, 30 minutes setting time, and 90？C setting temperature, the sensory score of challenge tea konjac tofu was the best, with 82.25 points, 96.25% water holding capacity, and 3.87 N hardness. The challenge tea konjac tofu made under these conditions has bright colors, rich tea aroma, crispy and resilient taste, and rich in vitamins, minerals, and other ingredients.