不同豆酪凝乳参数优化及质构比较  

Optimization of different bean cheese curd parameters and the comparison of physical properties

作　　者：陈铮[1] 朱晓丹[1] 陈怡岑 胡荣[1] 王霞[1] 李瑾瑜[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12期50-55,共6页Food Science and Technology

基　　金：大学生创新项目

摘　　要：以大豆和鹰嘴豆为试验原料,凝乳时间、凝乳状态及乳清OD值为参考指标,对大豆豆酪和鹰嘴豆豆酪生产中的凝乳工艺参数进行优化,以期获得两者质构特性(硬度和黏附性)的差异,同时可以为豆酪工业化生产提供理论参考。通过正交试验,对凝乳最佳温度、木瓜蛋白酶最佳添加量、CaCl_2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种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0.30%(活力为600 u/mg)、CaCl_2添加量为0.08%,鹰嘴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0.20%(活力为600 u/mg)、CaCl_2添加量为0.08%;采用最优工艺参数生产的大豆豆酪硬度比鹰嘴豆豆酪大155 g,鹰嘴豆豆酪黏附性比大豆豆酪大4.4g·s。在质构特性方面的差异主要表现在硬度和黏附性的不同。Soybean and chickpea are regarded as raw materials;curd time,curd state and whey OD value were reference indexes,the technological parameters of soy cheese and chickpea cheese were optimized,while physical properties（hardness and adhesiveness） of different bean cheeses were gained.The optimum conditions,such as curd optimal temperature,the optimum amount of papain,the best level of CaCl2 were determined by orthogonal text,and then the differences in physical property were analysed.The results showed that the optimum curd temperature was 59 ℃,papain addition amount was 0.30%,CaCl2 addition amount was 0.08% for soy cheese;the optimum curd temperature was 59 ℃,papain addition amount was 0.20%,CaCl2 addition amount was 0.08% for chickpea.Using the optimal process parameters of production of bean cheese,soy cheese’s hardness is greater than chickpea cheese 155 g,but chickpea cheese’s adhesiveness is greater than soy cheese 4.4 g·s.The differences of bean cheeses are hardness and adhesiveness in physical properties.

关 键 词：豆酪 工艺优化 质构 大豆 鹰嘴豆 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]