添加剂对腐竹色泽及其质构特性的影响研究  

Study on the effect of additives on properties of Yuba in color and texture

作　　者：杨月[1] 乔明武[1] 宋莲军[1] 耿瑞玲[1] 

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002

出　　处：《食品工业科技》2011年第11期371-373,共3页Science and Technology of Food Industry

摘　　要：研究了半胱氨酸、氯化钙、偏重亚硫酸钠等食品添加剂对腐竹色泽的影响,以及蔗糖酯、变性淀粉、海藻酸钠、CMC-Na等对腐竹质构特性(硬度、弹性、粘聚性、咀嚼性)的影响。结果表明:偏重亚硫酸钠、半胱氨酸、氯化钙这3种添加剂均不同程度地影响腐竹的色泽,通过正交实验得到改善腐竹色泽的最佳添加剂组合为半胱氨酸0.01%、氯化钙0.10%、偏重亚硫酸钠0.04%;提高腐竹质构特性的最佳添加剂组合为蔗糖酯0.30%、海藻酸钠0.50%、CMC-Na0.50%、变性淀粉1.00%。The effect of additives such as Cys,CaCl2and Na2S2O5 on properties of Yuba in color were studied,and SE,modified starch,sodium alginate,CMC-Na,etc.on properties of Yuba in texture.The results showed that three kinds of additives（Na2S2O5,Cys,CaCl2）were affected to the color of Yuba,and the best additives combination to improve the color of Yuba was cys 0.01%,CaCl2 0.10%,Na2S2O5 0.04% by orthogonal.The best additives combination to improve the texture of Yuba was SE 0.30%,sodium alginate 0.50%,CMC-Na 0.50%,modified starch 1.00%.

关 键 词：腐竹 添加剂 色泽 质构特性 

分 类 号：TS202.3[轻工技术与工程—食品科学]