细菌纤维素在传统豆腐中的应用  

Application of Bacterial Cellulose in Tofu Preparation

作　　者：张燕燕[1] 鲁志刚[1] 刘丽[1] 毛文颖[1] 赵炎明[1] 孙波[1] 

机构地区：[1]东北农业大学食品学院,黑龙江省哈尔滨150030

出　　处：《食品科学》2011年第11期48-51,共4页Food Science

基　　金：大豆生物学省部共建教育部重点实验室开放基金项目(SB08C04)

摘　　要：目的:改善传统豆腐中纤维素含量及豆腐品质。方法:将细菌纤维素作为一种膳食纤维应用到传统豆腐加工中,研究其对传统豆腐凝胶强度、保水性、感官等品质特性的影响。结果:当细菌纤维素添加量为3.0g/100mL时,豆腐品质特性较好。豆腐凝胶强度为181g,失水率为17.2%,与未添加细菌纤维素豆腐样品相比,凝胶强度无显著变化,但失水率降低了9.5%。结论:添加细菌纤维素的豆腐质地细腻光滑,有弹性,无明显粗糙感,其膳食纤维含量得到进一步强化。Objective： To figure out whether or not addition of bacterial cellulose can improve the cellulose content and quality of tofu.Methods： Bacterial cellulose as a dietary fiber was added into tofu to explore the effect on gel strength,water-holding capacity and sensory quality of tofu.Results： The best quality property of tofu was achieved when bacterial cellulose was added at a level of 3.0 g/100 mL.Meanwhile,the gel strength and water loss rate of tofu supplemented with bacterial cellulose was up to 181 g and 17.2%,respectively.In addition,the gel strength showed no obvious difference compared to that of tofu without added bacterial cellulose,but there was a 9.5% reduction in the water loss rate.Conclusions： Tofu supplemented with the appropriate amount of bacterial cellulose has delicate and slick texture,good elasticity,non-rough feeling and improved dietary fiber content.

关 键 词：细菌纤维素 豆腐 失水率 凝胶强度 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]