白腐乳质构与其成分相关性研究  

The Relation of Chemical Component to Texture of White Sufu

作　　者：蒋丽婷[1] 李理[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《现代食品科技》2010年第8期797-800,854,共5页Modern Food Science and Technology

基　　金：国家自然科学基金(编号:30770056)

摘　　要：本文采用质构仪对A及B两种腐乳的质构参数进行测定,并对腐乳中的一些化学成分进行了分析,探究腐乳质构与化学成分之间的相关性。实验结果显示,两种腐乳的硬度与内聚性存在着显著差异,其硬度的平均值分别为53.044、72.193,内聚性平均值分别为0.420、0.325。硬度及内聚性与腐乳各成分含量都存在一定的相关性,其中硬度与水溶性蛋白的相关性最大,为0.920,与氨基氮含量的相关性次之,为0.914。内聚性与水分相关性最大,为0.960,与脂肪含量的相关性次之,为0.932。In this paper,the texture parameters of sufu samples A and B were measured by texture analyzer,and some of the chemical compositions in sufu were analyzed to explore the correlation between texture and chemical components of the sufu.Significant differences were found in both the hardness and cohesiveness of the two Sufu samples.The average hardness of Sufu samples A and B were 53.044 and 72.193,respectively.And the average cohesiveness of the two sufu samples were 0.420 and 0.325,respectively.There were certain correlation between the hardness/cohesiveness and the contents of Sufu components.And the highest correlation coefficient（0.920） was found between hardness and water-soluble protein.And the correlation coefficient between amino nitrogen and water-soluble protein was 0.914.And the highest correlation coefficient（0.960） was found between the cohesiveness and water,followed by that between the fat content and water which was of 0.932.

关 键 词：腐乳 质构 化学成分 影响因素 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]