不同添加剂对冷冻豆腐结构特性影响研究
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摘要
在豆浆中添加酪蛋白酸钠、大豆分离蛋白、卡拉胶,木薯改性淀粉、明胶等添加剂,探究不同添加剂对冻豆腐感官指标、质构特性及耐煮性的影响。质构结果表明,不同添加剂对冷冻豆腐复水后的物理结构有显著影响,有较好弹性;耐煮性测定结果表明,加入添加剂的冷冻豆腐耐煮性增强,且豆腐结构不易改变;扫描电镜结果表明,冷冻豆腐复水后的空间结构变得更加致密,其孔径较传统冷冻豆腐更小。各添加剂对冻豆腐质构特性及耐煮性都有优化作用。通过SPSS分析得出豆腐质构特性正显著相关于耐煮性,并经过扫描电镜分析各添加剂最好添加量的冻豆腐,通过孔径大小观察得出最好添加剂为大豆分离蛋白,添加量为0.7%,试验采用不同添加剂结合传统工艺能制得品质优良的冻豆腐,为冻豆腐的研究提供理论依据。
Additives such as sodium caseinate, soy protein isolate, carrageenan, modified cassava starch, and gelatin were added to soybean milk to investigate the effect of different additives on sensory indexes, texture characteristics, and boiling resistance of frozen tofu. The results of texture analysis showed that different additives had significant effect on the physical structure of frozen tofu after rehydration, and had good elasticity. The results of boiling resistance test showed that the tofu of frozen tofu with added additives was enhanced, and the structure of tofu was not easy to change. Scanning electron microscopy results showed that the spatial structure of frozen tofu became more compact after rehydration, and its pore size was smaller than traditional frozen tofu. Each additive had optimized effect on the texture and boiling resistance of frozen tofu.The texture of bean curd was significantly correlated with boiling resistance by SPSS analysis, and the best amount of frozen tofu was analyzed by scanning electron microscopy. The best additive was soy protein isolate with an addition amount of 0.7%.Different additives used, and with traditional techniques to produce good quality frozen tofu, a theoretical basis for the study of frozen tofu was provided.
Additives such as sodium caseinate, soy protein isolate, carrageenan, modified cassava starch, and gelatin were added to soybean milk to investigate the effect of different additives on sensory indexes, texture characteristics, and boiling resistance of frozen tofu. The results of texture analysis showed that different additives had significant effect on the physical structure of frozen tofu after rehydration, and had good elasticity. The results of boiling resistance test showed that the tofu of frozen tofu with added additives was enhanced, and the structure of tofu was not easy to change. Scanning electron microscopy results showed that the spatial structure of frozen tofu became more compact after rehydration, and its pore size was smaller than traditional frozen tofu. Each additive had optimized effect on the texture and boiling resistance of frozen tofu.The texture of bean curd was significantly correlated with boiling resistance by SPSS analysis, and the best amount of frozen tofu was analyzed by scanning electron microscopy. The best additive was soy protein isolate with an addition amount of 0.7%.Different additives used, and with traditional techniques to produce good quality frozen tofu, a theoretical basis for the study of frozen tofu was provided.
引文
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[24] HSU S Y, CHUNG H Y. Effects of kappa-carrageenan,salt, phosphates and fat on qualities of low fat emulsified meatballs[J]. Journal of Food Engineering, 2001, 47(2):115-121.
[25]宋雪健,高绍金,宁冬雪,等.不同凝固剂对豆腐品质的影响[J].黑龙江八一农垦大学学报, 2017, 29(3):58-64.
[26]宋莲军,张莹,乔明武,等.豆腐凝固剂的筛选与复配[J].江西农业学报, 2011, 23(3):143-146.
[27]邹晓霜,李佳妮,姜楠,等.响应面法优化豆腐真空冷冻干燥工艺[J].食品科学, 2017, 38(18):200-207.
[28]王宸之,陈宇,万重,等.豆腐凝胶成型机理研究进展[J].东北农业大学学报, 2017, 48(10):88-96.
[2] WANG H L, SWAIN E W, KWOLEK W F, et al. Effect of soybean varieties on the yield and quality of tofu[J]. Cereal Chemistry, 1983, 60(3):245-248.
[3] KAO F J, SU N W, LEE M H. Effect of calcium sulfate concentration in soymilk on the microstructure of firm tofu and the protein constitutions in tofu whey[J]. J Agric Food Chem, 2003, 51(21):6211-6216.
[4] SHEN Y R, KUO M I. Effects of different carrageenan types on the rheological and water-holding properties of tofu[J].LWT-Food Science and Technology, 2017, 78:122-128.
[5] YASIR 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.
[6] WANG R, GUO S. Effects of endogenous small molecular compounds on the rheological properties, texture and microstructure of soymilk coagulum:Removal of phytate using ultrafiltration[J]. Food Chemistry, 2016, 211:521-529.
[7] CAI T, CHANG K C. Processing Effect on soybean storage proteins and their relationship with tofu quality[J]. Journal of Agricultural&Food Chemistry, 1999, 47(2):720.
[8]刘高梅,王常青,刘佳璐,等.几种添加剂对速冻饺子皮耐煮性及感官品质的影响[J].农产品加工(学刊), 2011(4):60-62.
[9]蒋媛媛,应铁进.添加剂对豆腐皮质构特性及微观结构的影响[J].食品工业科技, 2017, 38(8):300-305.
[10] XU Y, TAO Y, SHIVKUMAR S. Effect of freeze-thaw treatment on the structure and texture of soft and firm tofu[J].Journal of Food Engineering, 2016, 190:116-122.
[11]于寒松,黄明伟,赵永程,等.大豆成分与豆浆和豆腐特性的研究[J].食品工业, 2015(4):7-10.
[12]李翔.血豆腐质构感官评定与机械测定的相关性分析[J].食品研究与开发, 2016, 37(7):145-149.
[13]宋莲军,杨月,李争艳.大豆组分与北豆腐得率及品质的相关性研究[J].中国粮油学报, 2011, 26(4):19-23.
[14]杨芳,潘思轶,张丛兰.豆腐凝胶形成过程中蛋白质变化研究[J].食品科学, 2009, 30(19):120-124.
[15]赵延伟,王雨生,陈海华.豆制品的质构与感官评定相关性的研究[J].青岛农业大学学报(自然科学版), 2012,29(2):126-131.
[16]孙英婷. TG酶及其他功能性添加物对豆腐肠质构特性的影响[D].南宁:广西大学, 2013.
[17] BOURNE M. Relation between texture and mastication[J].Journal of Texture Studies, 2004, 35(2):125-143.
[18] BOURNE M C. Texture profile analysis[J]. Food Technol,1978:32.
[19] CHEN L, OPARA U L. Texture measurement approaches in fresh and processed foods—A review[J]. Food Research International, 2013, 51(2):823-835.
[20] YUAN S, CHANG S K C. Texture profile of tofu as affected by instron parameters and sample preparation, and correlations of instron hardness and springiness with sensory scores[J]. Journal of Food Science, 2007, 72(2):136-145.
[21] CARDOSO C, MENDES R, VAZ-PIRES P, et al. Effect of salt and MTGase on the production of high quality gels from farmed sea bass[J]. Journal of Food Engineering, 2010,101(1):98-105.
[22] MAO L, WANG W, TAI K, et al. Development of a soy protein isolate-carrageenan-quercetagetin non-covalent complex for the stabilization ofβ-carotene emulsions.[J].Food&Function, 2017.
[23]刘国琴,李琳,桂林.卡拉胶对大豆分离蛋白功能特性影响的研究[J].河南工业大学学报(自然科学版), 2004,25(3):20-23.
[24] HSU S Y, CHUNG H Y. Effects of kappa-carrageenan,salt, phosphates and fat on qualities of low fat emulsified meatballs[J]. Journal of Food Engineering, 2001, 47(2):115-121.
[25]宋雪健,高绍金,宁冬雪,等.不同凝固剂对豆腐品质的影响[J].黑龙江八一农垦大学学报, 2017, 29(3):58-64.
[26]宋莲军,张莹,乔明武,等.豆腐凝固剂的筛选与复配[J].江西农业学报, 2011, 23(3):143-146.
[27]邹晓霜,李佳妮,姜楠,等.响应面法优化豆腐真空冷冻干燥工艺[J].食品科学, 2017, 38(18):200-207.
[28]王宸之,陈宇,万重,等.豆腐凝胶成型机理研究进展[J].东北农业大学学报, 2017, 48(10):88-96.