大豆豆酪凝乳参数优化及质构的比较  

Optimization of soy cheese curd parameters and the comparison of physical properties

作　　者：陈铮[1] 陈怡岑 胡荣[1] 王霞[1] 陈雪[1] 王子荣[1] 

机构地区：[1]新疆农业大学食品科学与药学学院,乌鲁木齐830052

出　　处：《食品科技》2015年第5期84-89,共6页Food Science and Technology

基　　金：大学生创新项目

摘　　要：以大豆为试验原料,凝乳时间、凝乳状态及乳清OD值为参考指标,对大豆豆酪生产中的凝乳工艺参数进行优化,以期获得应用不同凝固剂(木瓜蛋白酶和菠萝蛋白酶)生产的大豆豆酪质构特性(硬度和黏附性)的差异。通过正交试验,对凝乳最佳温度、凝固剂最佳添加量、Ca Cl2的最佳添加量进行研究和探讨,进而对采用最优工艺参数生产的2类豆酪质构特性进行差异比较。结果表明:大豆豆酪凝乳的最佳工艺参数是凝乳温度为59℃、木瓜蛋白酶添加量为0.25%(活力为600 U/mg)、Ca Cl2添加量为0.08%;凝乳温度为55℃、菠萝蛋白酶添加量为0.50%(活力为300 U/mg)、Ca Cl2 0.08%。采用木瓜蛋白酶生产的大豆豆酪硬度比用菠萝蛋白酶生产的大123 g,用菠萝蛋白酶生产的大豆豆酪黏附性比用木瓜蛋白酶生产的大7 g·s。2类豆酪在凝乳工艺参数方面的差异,表现在凝乳温度及酶添加量不同,在质构特性方面的差异,表现在硬度和黏附性的不同。Soybean is regarded as raw materials; curd time, curd state and whey OD value are reference indexes, the process parameters of soy cheese were optimized, while the difference in physical properties（hardness and adhesiveness） of soy cheeses using papain or bromelain were gained. The optimum conditions, such as curd optimal temperature, the optimum amount of coagulator（papain or bromelain）, the best level of Ca Cl2 were determined by orthogonal text, and then the differences in physical property were analysised. The results showed that the optimum curd temperature was 59 ℃, papain addition amount was 0.25%, Ca Cl2 addition amount was 0.08% or curd temperature was 55 ℃, bromelain addition amount was 0.50%, Ca Cl2 addition amount was 0.08% for soy cheese. Using the optimal process parameters of bean cheese to product, soy cheese using papain’s hardness is greater than using bromleain’s cheese 123 g, and soy cheese using bromleain’s adhesiveness is greater than using papain’s cheese 7 g·s. The differences of soy cheeses are the amount of coagulator in curd process parameter and hardness and adhesiveness in physical property.

关 键 词：豆酪 工艺优化 质构 大豆 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]