加工方法对冷冻豆腐品质特性影响的研究
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摘要
针对冷冻豆腐耐煮性差,影响食用口感,极大限制其产业化进程。鉴于此,分别研究卤水含量、点脑温度、压制质量对冷冻豆腐的出品量、持水性、复水性、耐煮性以及复水后口感的影响。通过对冷冻豆腐复水后的感官分析,得出当卤水添加量0.7%、点脑温度80℃、压制质量700g时,其状态口感最好。通过扫描电子显微镜观察到各工艺条件下复水冷冻豆腐表面结构,可以看出卤水量越多,点脑温度越高,压制质量越大,豆腐结构越致密。
The poor boiling resistance of frozen tofu affects the eating texture and greatly limits its industrialization process. In view of this, the effects of brine content, brain temperature, and press weight on the volume of produced frozen tofu, its water holding capacity, rehydration, cooking resistance and taste after rehydration were studied. After sensory analysis of rehydrated frozen tofu, we found that when the amount of brine added 0.7%, brain temperature 80 ℃, pressing weight 700 g, the state of the best taste. The surface structure of the reconstituted frozen tofu under various conditions was observed by scanning electron microscopy. It can be seen that the more the amount of brine, the higher the temperature of the brain, and the larger the pressing weight, the denser the structure of the tofu.
The poor boiling resistance of frozen tofu affects the eating texture and greatly limits its industrialization process. In view of this, the effects of brine content, brain temperature, and press weight on the volume of produced frozen tofu, its water holding capacity, rehydration, cooking resistance and taste after rehydration were studied. After sensory analysis of rehydrated frozen tofu, we found that when the amount of brine added 0.7%, brain temperature 80 ℃, pressing weight 700 g, the state of the best taste. The surface structure of the reconstituted frozen tofu under various conditions was observed by scanning electron microscopy. It can be seen that the more the amount of brine, the higher the temperature of the brain, and the larger the pressing weight, the denser the structure of the tofu.
引文
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[2]乔支红,李里特.豆腐凝胶形成影响因素的研究进展[J].食品科学,2007,28(6):363﹣366.
[3]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.
[4]徐丽涵.冻豆腐的冷冻工艺及冷冻数学模型的研究[D].杭州:浙江大学,2006.
[5]李里特,辰巳英三.大豆蛋白热变性和对豆腐品质的影响[J].中国粮油学报,2002,17(1):1﹣4.
[6]Catsimpoolas N,Meyer E W.Gelation phenomena of soybean globulins.I.Protein﹣protein interactions[J].Cereal Chemistry,1970,47:559﹣570.
[7]Renkema J M,Gruppen H,Van V T.Influence of pH and ionic strength on heat﹣induced formation and rheological properties of soy protein gels in relation to denaturation and their protein compositions[J].Journal of Agricultural&Food Chemistry,2002,50(21):6064﹣6071.
[8]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.
[9]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.
[10]Cai TD,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.
[11]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,(2):138﹣142.
[12]Xu Y,Tao Y,Shivkumar S.Effect of freeze﹣thaw treat﹣ment on the structure and texture of soft and firm tofu[J].Journal of Food Engineering,2016,190:116﹣122.
[13]Wang H L.Tofu and tempeh as potential protein sources in the western diet[J].Journal of the American Oil Chemists’Society,1984,61(3):528﹣534.
[14]Obata A,Matsuura M.Decrease in the Gel Strength of Tofu Caused by an Enzyme Reaction during Soybean Grinding and Its Control[J].Journal of the Agricultural Chemical Society of Japan,1993,57(4):542﹣545.
[15]Hou H J,Chang K C,Shih M C.Yield and textural pro﹣perties of soft tofu as affected by coagulation method[J].Journal of Food Science,2010,62(4):824﹣827.
[16]李里特,辰巳英三.加工条件对豆腐凝胶物性品质的影响[J].食品科学,2000,21(5):26﹣29.
[17]Lakemond C M,de Jongh H H,Hessing M,et al.Soy glycinin:influence of pH and ionic strength on solubility and molecular structure at ambient temperatures[J].JAgric Food Chem,2000,48(6):1985﹣1990.
[18]Ren C A,Lu T,Min Z,et al.Structural characterization of heat﹣induced protein particles in soy milk[J].Journal of Agricultural&Food Chemistry,2009,57(5):1921﹣1926.
[19]Guo S T,Ono T.The role of composition and content of protein particles in soymilk on tofu curding by glucono﹣delta﹣lactone or calcium sulfate[J].Journal of Food Science,2005,70(4):C258﹣C262.
[20]刘香英,康立宁,田志刚,等.不同凝固剂对豆腐风味的影响[J].大豆科学,2011,30(6):993﹣996.