复合凝固剂制备彩色嫩豆腐工艺优化
|
摘要
为确定凝固剂谷氨酰胺转氨酶(TGase)与葡萄糖内酯(GDL)联合应用于彩色嫩豆腐制作时的较佳条件,通过响应面法对制备条件进行了优化。用彩色蔬菜汁作为豆腐的天然染料添加到豆浆中,分别以彩色嫩豆腐的弹性和凝聚性为主要响应值,建立了复合凝固剂浓度和点浆温度的响应面模型。结果表明,相对于复合凝固剂的浓度,点浆温度对于彩色嫩豆腐的质地影响更大;构建的响应面模型可靠,可以用于预测彩色嫩豆腐的弹性和凝聚性。根据响应面模型确定的制备彩色嫩豆腐的优化条件为:TGase添加量1. 4 g/L,GDL添加量1. 7 g/L,点浆温度53℃。采用感官评定和质构分析方法,对比了实验条件下制备的彩色嫩豆腐与市售内酯豆腐口感和质地差异,彩色嫩豆腐均优于内酯豆腐。
The combined application of transglutaminase( TGase) and glucono-δ-lactone( GDL) in the preparation of color soft tofu was optimized by the response surface methodology. Vegetable juice was added into soymilk as natural dyes. Using the springiness and cohesiveness of color soft tofu as key response values,the response surface model about the concentration of coagulants and the temperature for soymilk coagulation were set up. The most important effect on texture of color soft tofu was the temperature of coagulation. The models were reliable and could be used to predict the springiness and cohesiveness of color soft tofu. The optimum conditions of the color soft tofu preparation were confirmed as follows: TGase concentration of 1. 4 g/L,GDL concentration of 1. 7 g/L,and the coagulation temperature for soymilk gel formation of 53 ℃. Verified by the sensory evaluation experiment and texture profile analysis,the color soft tofu showed better characteristics than lactone tofu in the market. This optimal conditions for color soft tofu preparation could be helpful to diversify tofu products.
The combined application of transglutaminase( TGase) and glucono-δ-lactone( GDL) in the preparation of color soft tofu was optimized by the response surface methodology. Vegetable juice was added into soymilk as natural dyes. Using the springiness and cohesiveness of color soft tofu as key response values,the response surface model about the concentration of coagulants and the temperature for soymilk coagulation were set up. The most important effect on texture of color soft tofu was the temperature of coagulation. The models were reliable and could be used to predict the springiness and cohesiveness of color soft tofu. The optimum conditions of the color soft tofu preparation were confirmed as follows: TGase concentration of 1. 4 g/L,GDL concentration of 1. 7 g/L,and the coagulation temperature for soymilk gel formation of 53 ℃. Verified by the sensory evaluation experiment and texture profile analysis,the color soft tofu showed better characteristics than lactone tofu in the market. This optimal conditions for color soft tofu preparation could be helpful to diversify tofu products.
引文
[1]LI M,CHEN F S,YANG B,et al.Preparation of organic tofu using organic compatible magnesium chloride incorporated with polysaccharide coagulants[J].Food Chemistry,2015,167:168-174.
[2]KIM M J,PARK G S.Quality characteristics of tofu prepared with tomatoes and strawberries[J].Korean Journal of Food and Cookery Science,2015,31(2):185-192.
[3]MINAMIDE T,HASEGAWA A,HATA A.Studies on the properties and color management of tofu-gel added to green tea powder[J].Journal of Cookery Science of Japan,1994(4):271-276.
[4]WOOTTON-BEARD P C,MORAN A,RYAN L.Stability of the total antioxidant capacity and total polyphenol content of 23 commercially available vegetable juices before and after in vitro digestion[J].Food Research International,2011,44:217-224.
[5]LEE S Y,CHOI M J,CHO H Y,et al.Effects of highpressure,microbial transglutaminase and glucono-δ-lactone on the aggregation properties of skim milk[J].Korean Journal for Food Science of Animal Resources,2016,36:335-342.
[6]RUI X,FU Y T,ZHANG Q Q,et al.A comparison study of bioaccessibility of soy protein gel induced by magnesium chloride,glucono-δ-lactone and microbial transglutaminase[J].LWT-Food Science and Technology,2016,71:234-242.
[7]GUO S T,ONO T.The role of composition and content of protein particles in soymilk on tofu curding by gluconodelta-lactone or calcium sulfate[J].Journal of Food Science,2005,70(4):C258-C262.
[8]SYAH D,SITANGGANG A B,FARADILLA R H F,et al.The influences of coagulation conditions and storage proteins on the textural properties of soy-curd(tofu)[J].Cy TA-Journal of Food,2015,13(2):259-263.
[9]TAGHI GHARIBZAHEDI S M,KOUBAA M,BARBAF J,et al.Recent advances in the application of microbial transglutaminase crosslinking in cheese and ice cream products:a review[J].International Journal of Biological Macromolecules,2018,107:2364-2374.
[10]熊晓辉,王晓丽,束长丰,等.谷氨酰胺转氨酶对内酯豆腐品质的影响[J].食品研究与开发,2007,28(5):53-56.XIONG X H,WANG X L,SHU C F,et al.Effects of transglutaminase treatment on the quality of glucono-δ-lactone tofu[J].Food Research and Development,2007,28(5):53-56.
[11]BOX G E P,BEHNKIN E W.Some new three level designs for the study of quantitative variables[J].Technometrics,1960,2(4):455-475.
[12]国家质量监督检验检疫总局.感官分析食品感官质量控制导则:GB/T 29605-2013[S].北京:中国标准出版社,2013.
[13]CHEN M J,CHEN K N,LIN C W.Sequential quadratic programming for development of a new probiotic dairy tofu with glucono-δ-lactone[J].Journal of Food Science,2004,69(7):344-350.
[14]YE H Q,JIN Y,LIN S Y,et al.Effect of pulsed electric fields on the activity of neutral trehalase from beer yeast and RSM analysis[J].International Journal of Biological Macromolecules,2012,50(5):1315-1321.
[15]CHANG Y H,SHIAU S Y,CHEN F B,et al.Effect of microbial transglutaminase on the rheological and textural characteristics of black soybean packed tofu coagulating with agar[J].LWT-Food Science and Technology,2011,44(4):1107-1112.
[16]ZHANG P P,HU T,FENG S L,et al.Effect of high intensity ultrasound on transglutaminase-catalyzed soy protein isolate cold set gel[J].Ultrasonics Sonochemistry,2016,29:380-387.
[17]YASIRA S B M,SUTTON K H,NEWBERRY M P,et al.The impact of transglutaminase on soy proteins and tofu texture[J].Food Chemistry,2007,104(4):1491-1501.
[2]KIM M J,PARK G S.Quality characteristics of tofu prepared with tomatoes and strawberries[J].Korean Journal of Food and Cookery Science,2015,31(2):185-192.
[3]MINAMIDE T,HASEGAWA A,HATA A.Studies on the properties and color management of tofu-gel added to green tea powder[J].Journal of Cookery Science of Japan,1994(4):271-276.
[4]WOOTTON-BEARD P C,MORAN A,RYAN L.Stability of the total antioxidant capacity and total polyphenol content of 23 commercially available vegetable juices before and after in vitro digestion[J].Food Research International,2011,44:217-224.
[5]LEE S Y,CHOI M J,CHO H Y,et al.Effects of highpressure,microbial transglutaminase and glucono-δ-lactone on the aggregation properties of skim milk[J].Korean Journal for Food Science of Animal Resources,2016,36:335-342.
[6]RUI X,FU Y T,ZHANG Q Q,et al.A comparison study of bioaccessibility of soy protein gel induced by magnesium chloride,glucono-δ-lactone and microbial transglutaminase[J].LWT-Food Science and Technology,2016,71:234-242.
[7]GUO S T,ONO T.The role of composition and content of protein particles in soymilk on tofu curding by gluconodelta-lactone or calcium sulfate[J].Journal of Food Science,2005,70(4):C258-C262.
[8]SYAH D,SITANGGANG A B,FARADILLA R H F,et al.The influences of coagulation conditions and storage proteins on the textural properties of soy-curd(tofu)[J].Cy TA-Journal of Food,2015,13(2):259-263.
[9]TAGHI GHARIBZAHEDI S M,KOUBAA M,BARBAF J,et al.Recent advances in the application of microbial transglutaminase crosslinking in cheese and ice cream products:a review[J].International Journal of Biological Macromolecules,2018,107:2364-2374.
[10]熊晓辉,王晓丽,束长丰,等.谷氨酰胺转氨酶对内酯豆腐品质的影响[J].食品研究与开发,2007,28(5):53-56.XIONG X H,WANG X L,SHU C F,et al.Effects of transglutaminase treatment on the quality of glucono-δ-lactone tofu[J].Food Research and Development,2007,28(5):53-56.
[11]BOX G E P,BEHNKIN E W.Some new three level designs for the study of quantitative variables[J].Technometrics,1960,2(4):455-475.
[12]国家质量监督检验检疫总局.感官分析食品感官质量控制导则:GB/T 29605-2013[S].北京:中国标准出版社,2013.
[13]CHEN M J,CHEN K N,LIN C W.Sequential quadratic programming for development of a new probiotic dairy tofu with glucono-δ-lactone[J].Journal of Food Science,2004,69(7):344-350.
[14]YE H Q,JIN Y,LIN S Y,et al.Effect of pulsed electric fields on the activity of neutral trehalase from beer yeast and RSM analysis[J].International Journal of Biological Macromolecules,2012,50(5):1315-1321.
[15]CHANG Y H,SHIAU S Y,CHEN F B,et al.Effect of microbial transglutaminase on the rheological and textural characteristics of black soybean packed tofu coagulating with agar[J].LWT-Food Science and Technology,2011,44(4):1107-1112.
[16]ZHANG P P,HU T,FENG S L,et al.Effect of high intensity ultrasound on transglutaminase-catalyzed soy protein isolate cold set gel[J].Ultrasonics Sonochemistry,2016,29:380-387.
[17]YASIRA S B M,SUTTON K H,NEWBERRY M P,et al.The impact of transglutaminase on soy proteins and tofu texture[J].Food Chemistry,2007,104(4):1491-1501.