钙离子对腐竹生产的影响研究  

STUDY ON THE EFFECT OF CALCIUM ON PROTEIN-LIPID FILM PRODUCTION

作　　者：李慧[1] 李东文[1] 张秀金[1] 李再贵[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品研究与开发》2008年第9期34-36,共3页Food Research and Development

摘　　要：利用乳酸钙的营养强化作用和明显的促进蛋白质凝胶形成的架桥作用,在腐竹生产中添加乳酸钙后,可以明显增加钙含量并促进腐竹膜的形成。研究结果显示,添加乳酸钙后腐竹中的钙含量直线增加,当乳酸钙添加量为豆浆质量的0.7g/kg～1.1g/kg时,腐竹的产量和形成速度分别增加12%～22%和12%～29%。同时,腐竹的最佳形成温度降低1.5℃～4.5℃。Calcium lactate has effects of both nutrient addition and bridge-function of promoting the gelation of protein. Results showed that the addition of calcium lactate increased the calcium content of protein-lipid film directly. In addition, when calcium lactate content was 0.7 g/kg-1.1 g/kg soymilk, the yield and film formation rate of protein-lipid film increased by 12 %-22 % and 12 %-29 %, respectively. Meanwhile, temperature of the film formation decreased 1.5℃-4.5℃.

关 键 词：营养强化 钙 腐竹 欧姆加热 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]