凝固剂对白玉饺品质特性的影响
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摘要
为丰富豆腐深加工产品的形式,以豆腐为饺皮、猪肉为馅料制备一种特色传统豆腐菜肴——白玉饺,并比较凝固剂种类对白玉饺质构(Texture Profile Analysis,TPA)、色泽、感官特性、持水性以及基本营养成分(水分、粗蛋白、粗脂肪、灰分)的影响。结果表明:盐卤、石膏和内酯(GDL)制备白玉饺皮的最适添加量分别为2.5,2.5,2.0g/100g干豆;石膏白玉饺与内酯白玉饺持水性无显著差异(P>0.05),但显著(P<0.05)高于盐卤白玉饺(62.89%),且硬度(石膏白玉饺和内酯白玉饺分别为760.88,745.08g)显著小于盐卤白玉饺(861.86g),而咀嚼性、回复性、凝聚性、黏附性方面无显著差异(P>0.05);石膏白玉饺的a*值显著(P<0.05)低于盐卤和内酯白玉饺,但亮度值L*值无显著(P>0.05)差异;石膏白玉饺在折叠破碎情况、口感细腻和外形等感官特性方面优于盐卤和内酯白玉饺。因此,可选择2.5g/100g干豆的石膏作为特色菜肴白玉饺加工的凝固剂。
To enrich the form of tofu deep-processing products,jadelike dumpling,a special traditional tofu dish,was prepared using tofu and minced pork as dumpling paper and stuffing respectively.The effects of different coagulants on quality parameters,including the texture,color,sensory characteristic,water holding capacity and nutritive compositions,of jade-like dumpling were compared.The results indicated that the optimal concentration of MgCl2,CaSO4 and GDL for jade-like dumpling was 2.5 g,2.5 g and 2.0 g per 100 g dried soybeans,respectively.The water holding capacity of CaSO4-dumpling and GDL-dumpling had no significant difference(P>0.05),which were significantly higher than that of MgCl2-dumpling(62.89%)(P<0.05).The hardness of CaSO4-dumpling and GDLdumpling which was 760.88 g and 745.08 g,respectively,and were obviously lower than 861.86 g of MgCl2-dumpling(P<0.05).However,the dumpling made from different coagulants showed no significant difference with respect to chewiness,resilience,cohesiveness and adhesiveness.The a*values for the CaSO4-dumpling was significantly less than MgCl2-dumpling and GDL-dumpling,while there was no significant difference in L*values.The CaSO4-dumpling was superior to others with regard to sensory characteristic such as damage during wrapping,taste and appearance.Therefore,2.5 g CaSO4 per 100 g dried soybeans could be chosen to prepare jade-like dumpling.
To enrich the form of tofu deep-processing products,jadelike dumpling,a special traditional tofu dish,was prepared using tofu and minced pork as dumpling paper and stuffing respectively.The effects of different coagulants on quality parameters,including the texture,color,sensory characteristic,water holding capacity and nutritive compositions,of jade-like dumpling were compared.The results indicated that the optimal concentration of MgCl2,CaSO4 and GDL for jade-like dumpling was 2.5 g,2.5 g and 2.0 g per 100 g dried soybeans,respectively.The water holding capacity of CaSO4-dumpling and GDL-dumpling had no significant difference(P>0.05),which were significantly higher than that of MgCl2-dumpling(62.89%)(P<0.05).The hardness of CaSO4-dumpling and GDLdumpling which was 760.88 g and 745.08 g,respectively,and were obviously lower than 861.86 g of MgCl2-dumpling(P<0.05).However,the dumpling made from different coagulants showed no significant difference with respect to chewiness,resilience,cohesiveness and adhesiveness.The a*values for the CaSO4-dumpling was significantly less than MgCl2-dumpling and GDL-dumpling,while there was no significant difference in L*values.The CaSO4-dumpling was superior to others with regard to sensory characteristic such as damage during wrapping,taste and appearance.Therefore,2.5 g CaSO4 per 100 g dried soybeans could be chosen to prepare jade-like dumpling.
引文
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[2]ZHANG Qing,WANG Chen-zhi,LI Bo-kang,et al.Research progress in tofu processing:From raw materials to processing conditions[J].Critical Reviews in Food Science and Nutrition,2017,6(2):1-20.
[3]张泓,张春江,张雪,等.提升我国传统菜肴加工业水平的主要途径[J].农业工程技术,2012,1(9):28-33.
[4]ZHANG Qin,LI Wei,FENG Mei-qin,et al.Effects of different coagulants on coagulation behavior of acid-induced soymilk[J].Food Hydrocolloids,2013,33(1):106-110.
[5]PRABHAKARAN M P,PERERA C O,VALIYAVEETTIL S.Effect of different coagulants on the isoflavone levels and physical properties of prepared firm tofu[J].Food Chemistry,2006,99(3):492-499.
[6]刘灵飞,陈颖慧,徐婧婷,等.凝固剂混合方式对盐卤豆腐品质特性的影响[J].食品科学,2017,38(7):102-108.
[7]赵海波.硫酸钙诱导热变性大豆蛋白凝胶的影响因素及应用研究[D].无锡:江南大学,2017.
[8]刘志胜,李里特,辰巳英三,等.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):39-43.
[9]OBATOLU V A.Effect of different coagulants on yield and quality of tofu from soymilk[J].European Food Research and Technology,2008,226(3):467-472.
[10]HUI Lee-ka,EASA A M,ISMAIL N.Effects of thermal treatments on texture of soy protein isolate tofu[J].Journal of Food Processing and Preservation,2000,24(4):275-286.
[11]YASIR S B M,SUTTON K H,NEWBERRY M P,et al.The impact of Maillard cross-linking on soy proteins and tofu texture[J].Food Chemistry,2007,104(4):1 502-1 508.
[12]朱巧梅,郦金龙,刘妍,等.新型W/O盐卤凝固剂对大豆蛋白凝胶中水分变化的影响[J].中国粮油学报,2014,29(5):100-105.
[13]齐宝坤,李杨,王中江,等.超声处理对豆腐品质的影响及工艺优化[J].食品工业,2016,37(2):138-142.
[14]LI Teng,RUI Xin,LI Wei,et al.Water distribution in tofu and application of T2relaxation measurements in determination of tofus water-holding capacity[J].Journal of Agricultural and Food Chemistry,2014,62(34):8 594-8 601.
[15]孙小鲁,顾振宇,杨玥熹,等.石膏豆腐凝胶特性的研究[J].现代食品科技,2017,33(3):133-138.