豆浆加热程度对内酯凝胶强度的影响  

Effect of Soymilk Heating Level on Lactone Gel Strength

作　　者：王雪[1] 乔君[1] 刘海波[1] 

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150076

出　　处：《农产品加工（下）》2008年第7期106-108,共3页Farm Products Processing

摘　　要：研究豆浆在不同加热条件下对内酯豆腐凝胶强度和黏度的影响。在相同GDL浓度、保温温度及保温时间的条件下,生豆浆的加热温度及加热时间对内酯豆腐凝胶网络结构有着重要影响:生豆浆在温度95￣100℃加热10min,制得内酯豆腐的凝胶强度最好;生豆浆的加热温度在75℃以下时,无凝胶产生,只有絮状沉淀,且黏度随加热温度和加热时间的增加而增加。The effects of heating temperature and heating time of raw soymilk on lactone bean curd gel strength and viscosity were investigated. On the same condition of GDL concentration, incubation temperature and incubation time, the heating tem- perature and heating time of raw soymilk had important effect on lactone bean curd gel network formation. The heating temper- ature of raw soymilk was 95-100℃ for about 10 min for making lactone bean curd gel of the highest strength. Floc would be formed when the heating temperature of raw soymilk was below 75℃. With increasing heating temperature and time, viscosity could be increased.

关 键 词：内酯豆腐 凝胶强度 黏度 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]