青梅汁酸凝豆腐质构优化及显微结构分析  

Textural Properties and Microstructure of Tofu Coagulated by Plum Juice

作　　者：王玉娇[1] 陈晓红[1] 李伟[1] 姜梅[1] 芮昕[1] 董明盛[1] 

机构地区：[1]南京农业大学食品科技学院,江苏南京210095

出　　处：《食品科学》2014年第6期40-43,共4页Food Science

摘　　要：为了改善青梅汁作为单一酸性凝固剂制作的豆腐硬度低、质构差的缺点,添加天然食用胶与钙盐进行质构的优化研究。以豆腐的硬度与持水力作为响应值,采用响应曲面法优化食用胶与钙盐的最佳添加量。结果表明:食用胶与钙盐的最佳添加量为乳酸钙0.291 mmol/100 mL、卡拉胶0.032 8 g/100 mL,此条件下青梅汁酸凝豆腐硬度为49.3 g,持水力为73.43%。扫描电镜显微观察表明,添加卡拉胶与乳酸钙的豆腐凝胶网络结构更加均匀、致密。This study attempted to improve the low hardness and bad texture of tofu coagulated by plum juice by adding carrageenan and calcium lactate. Using response surface methodology, the optimum amounts of calcium lactate and carrageenan added to per 100 mL of soybean milk were determined to be 0.291 mmol and 0.032 8 g, respectively. The resulting tofu showed a hardness of 49.3 g and a water-holding capacity of 73.43%. The scanning electron microscope （SEM） micrographs indicated that the gel network structure of tofu with the addition of carrageenan and calcium lactate was more compact than that of the blank control.

关 键 词：青梅汁 豆腐 质构 响应曲面法 扫描电镜 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]