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.
引文
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