均质在大豆全子叶豆腐制备中的作用  

EFFECTS OF HOMOGENIZATION IN PRODUCTION OF TOFU MADE FROM WHOLE SOYBEAN COTYLEDON

作　　者：刘浩[1] 魏安池[1] 盖均镒[1] 刘若瑜[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2012年第1期31-33,37,共4页Journal of Henan University of Technology：Natural Science Edition

基　　金：现代农业产业技术体系建设专项资金资助(nycytx-20-1-08);河南省食用植物油倍增计划专项资金资助;河南工业大学博士基金资助项目(2007BS021)

摘　　要：研究了高剪切均质机在大豆全子叶豆腐生产工艺中的工作条件和应用效果.结果表明:使用高剪切均质机对豆浆进行均质可以有效降低豆浆中不溶性颗粒的大小,从而提高豆腐的凝胶强度和品质;均质机最佳工作条件为转速25 000 r/min,均质6 min;豆浆稳定系数与豆腐的凝胶质构存在相关性,因而可以在制浆阶段通过测定豆浆的稳定系数,对豆腐的凝胶质构进行初步的判断.This paper studied the working conditions and effects of a high shear homogenizer in the production of tofu made from whole soybean cotyledon. The results showed that the high shear homogenizer for homogenizing soybean milk could reduce the size of insoluble particles, thereby enhancing the strength and quality of tofu, and the best working conditions of the high shear homogenizer were working 6 min at 25 000 r/min. This study also found that the stability coefficient of soybean milk was correlated with the gel texture of tofu, so that the texture of tofu could be estimated primarily by measuring the stability coefficient of soybean milk on the soybean milk preparation stage.

关 键 词：大豆 全子叶豆腐 均质 豆浆稳定系数 凝胶质构 

分 类 号：TS201.1[轻工技术与工程—食品科学]