冷冻豆腐复合添加剂配比及品质评价
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摘要
为改善冷冻豆腐的加工及食用品质,通过筛选大豆分离蛋白、变性淀粉及卡拉胶添加量并进行复配,研究复配添加剂对冷冻豆腐品质的影响。结果显示,以冷冻豆腐的保水性和复水性为指标,筛选出大豆分离蛋白、变性淀粉和卡拉胶的添加量分别为0.5%、0.03%和0.03%(w/v)。结合单因素试验结果,采用感官、质构及微观结构分析等方法研究复合添加剂对冷冻豆腐品质的影响,实验结果显示:当复合添加剂配比为0.5%(w/v)大豆分离蛋白+0.03%(w/v)变性淀粉+0.03%(w/v)卡拉胶时,制作的冷冻豆腐凝胶性好,热稳定性好,蛋白结构均匀、致密,具有较强耐煮性。表明通过改变添加剂浓度和配比可改善冷冻豆腐品质,有利于产品的大规模化工业生产。
To improve the processing and quality of frozen tofu,the effects of compound additives on the quality of frozen tofu were studied by screening the contents of soy protein isolate,modified starch and carrageenan.The results showed that the soy protein isolate,modified starch and carrageenan were 0.5%,0.03% and 0.03% (w/v),respectively,based on the water retention and rehydration of frozen tofu as index. Combined with the results of single factor test,the effects of compound additives on the quality of frozen tofu were studied by means of sensory,texture and microstructure analysis. The experimental results showed that when the compound additives ratio was 0.5% (w/v) soy protein isolate + 0.03% (w/v) modified starch +0.03% (w/v) carrageenan,the frozen tofu has good gel property and good heat stability,the protein structure was uniform,dense and has strong boiling resistance.It showed that the quality of frozen tofu can be improved by changing the concentration and ratio of additives,which is beneficial to the large-scale industrial production of products.
To improve the processing and quality of frozen tofu,the effects of compound additives on the quality of frozen tofu were studied by screening the contents of soy protein isolate,modified starch and carrageenan.The results showed that the soy protein isolate,modified starch and carrageenan were 0.5%,0.03% and 0.03% (w/v),respectively,based on the water retention and rehydration of frozen tofu as index. Combined with the results of single factor test,the effects of compound additives on the quality of frozen tofu were studied by means of sensory,texture and microstructure analysis. The experimental results showed that when the compound additives ratio was 0.5% (w/v) soy protein isolate + 0.03% (w/v) modified starch +0.03% (w/v) carrageenan,the frozen tofu has good gel property and good heat stability,the protein structure was uniform,dense and has strong boiling resistance.It showed that the quality of frozen tofu can be improved by changing the concentration and ratio of additives,which is beneficial to the large-scale industrial production of products.
引文
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[16]陈振家,施小迪,杜昱蒙,等.不同热处理大豆分离蛋白凝胶冻藏特性[J].农业工程学报,2016,32(11):283-289.
[17]庞中伟,张泽俊.冷冻豆腐和冷冻干燥豆腐加工[J].食品科学,2004,25(s1):128-130.
[18]汪星星,余小林,胡卓炎,等.冻融冻藏中卡拉胶对面筋蛋白分子量及超微结构的影响[J].食品工业科技,2016,37(12):89-93.
[19]Zhao L,Li L,Liu G Q,et al.Effect of freeze-thaw cycles on the molecular weight and size distribution of gluten[J].Food Research International,2013,53(1):409-416.
[20]卞君杰.TG酶对蛋白乳化特性的影响及在肌原纤维蛋白复合凝胶中的作用[D].扬州大学,2016,36-51.
[21]Ying-Ru Shen,Meng-I Kuo.Effects of different carrageenan types on the rheological and water-holding properties of tofu[J].LWT-Food Science and Technology,2016,78:122-128.DOI:/10.1016/j.lwt.2016.12.038.
[22]Xiaofeng Xia,Mandour Abdalhai,Matabaro Emmanuel,e al.Texture,rheological properties and microstructure of soy protein gels coagulated by Ca SO4and the effect of soybean soluble polysaccharide on the gel performance[J].International Journal o Scientific&Engineering Research,2015,6(1):117-121.
[23]Linlaud N,Rerrer E,Puppo M C,et al.Hydrocolloid interaction with water,protein and starch in wheat dough[J].Journal of Agricultural and Food Chemistry,2011,59:713-719.
[24]Chuan-He Tang.Effect of thermal pretreatment of raw soymilk on the gel strength and microstructure of tofu induced by microbial transglutaminase[J].LWT-Food Science and Technology,2006,40:1403-1409.DOI:10.1016/j.lwt.2006.09.006.
[25]Yangzi Xu,Yukun Tao,Satya Shivkumar.Effect of freezethaw treatment on the structure and texture of soft and firm tofu[J].Journal of Food Engineering,2016,190(2016):116-122.
[2]庞中伟,张泽俊.冷冻豆腐和冷冻干燥豆腐加工[J].食品科学,2004(25):128-130.
[3]马燕,田少君.冻方式对冷冻豆腐营养素含量的影响研究[J].食品工业,2015,36(10):27-30.
[4]李辉尚,李里特,陈明海,等.大豆蛋白质含量对北豆腐得率和品质的影响[J].粮油食品科技,2005(3):16-18.
[5]宁发子,何新益,殷七荣,等.卡拉胶的特性与应用[J].食品工业,2002(3):30-32.
[6]朱建华,杨晓泉.卡拉胶/大豆11S蛋白共混体系相容性及凝胶性质研究[J].中国粮油学报,2017,27(7):26-31.
[7]Longtao Zhang,Xuhui Huang,Song Miao b,et al.Influence of ultrasound on the rehydration of dried sea cucumber(Stichopus japonicus)[J].Journal of Food Engineering,2016,(178)203-211.DOI:/10.1016/j.jfoodeng.2016.01.024.
[8]Ying-Ru Shen,Meng-I.Kuo.Effects of different carrageenan types on the rheological and waterholding properties of tofu[J].LWT-Food Science and Technology,2016,78:122-128.DOI:/10.1016/j.lwt.2016.12.038.
[9]张影,刘志明,刘卫,等.酸浆豆腐的工艺研究[J].农产品加工,2014(2):21-23.
[10]Ce Li,Xin Rui,Yuhui Zhang,et al.Production of tofu by lactic acid bacteria isolated from naturally fermented soy whey and evaluation of its quality[J].LWT-Food Science and Technology,2017(82):227-234.DOI:/10.1016/j.lwt.2017.04.054.
[11]Feng-Hong Cao,Xing-Jiang Li,Shui-Zhong Luo,et al.Effects of organic acid coagulants on the physical properties of and chemical interactions in tofu[J].LWT-Food Science and Technology,2017,2017(85):58-65.
[12]刘珊,赵谋明,胡坤,等.κ-卡拉胶对大豆分离蛋白乳浊凝胶特性的影响[J].食品与发酵工业,2003(11):10-13.
[13]刘志胜,李里特,辰巳英三.豆腐盐类凝固剂的凝固特性与作用机理的研究[J].中国粮油学报,2000,15(3):39-42.
[14]Meng S,Chang S,Gillen A M,et al.Protein and quality analyses of accessions from the USDA soybean germplasm collection for tofu production[J].Food Chemistry,2016,213:31.DOI:/10.1016/j.foodhyd.2010.10.001.
[15]Chiung-Yuan Lee,Meng-I Kuo.Effect ofγ-polyglutamate on the rheological properties and microstructure of tofu[J].2010,(25):1034-1040.DOI:10.1016/j.foodhyd.2010.10.001.
[16]陈振家,施小迪,杜昱蒙,等.不同热处理大豆分离蛋白凝胶冻藏特性[J].农业工程学报,2016,32(11):283-289.
[17]庞中伟,张泽俊.冷冻豆腐和冷冻干燥豆腐加工[J].食品科学,2004,25(s1):128-130.
[18]汪星星,余小林,胡卓炎,等.冻融冻藏中卡拉胶对面筋蛋白分子量及超微结构的影响[J].食品工业科技,2016,37(12):89-93.
[19]Zhao L,Li L,Liu G Q,et al.Effect of freeze-thaw cycles on the molecular weight and size distribution of gluten[J].Food Research International,2013,53(1):409-416.
[20]卞君杰.TG酶对蛋白乳化特性的影响及在肌原纤维蛋白复合凝胶中的作用[D].扬州大学,2016,36-51.
[21]Ying-Ru Shen,Meng-I Kuo.Effects of different carrageenan types on the rheological and water-holding properties of tofu[J].LWT-Food Science and Technology,2016,78:122-128.DOI:/10.1016/j.lwt.2016.12.038.
[22]Xiaofeng Xia,Mandour Abdalhai,Matabaro Emmanuel,e al.Texture,rheological properties and microstructure of soy protein gels coagulated by Ca SO4and the effect of soybean soluble polysaccharide on the gel performance[J].International Journal o Scientific&Engineering Research,2015,6(1):117-121.
[23]Linlaud N,Rerrer E,Puppo M C,et al.Hydrocolloid interaction with water,protein and starch in wheat dough[J].Journal of Agricultural and Food Chemistry,2011,59:713-719.
[24]Chuan-He Tang.Effect of thermal pretreatment of raw soymilk on the gel strength and microstructure of tofu induced by microbial transglutaminase[J].LWT-Food Science and Technology,2006,40:1403-1409.DOI:10.1016/j.lwt.2006.09.006.
[25]Yangzi Xu,Yukun Tao,Satya Shivkumar.Effect of freezethaw treatment on the structure and texture of soft and firm tofu[J].Journal of Food Engineering,2016,190(2016):116-122.