豆浆加工工艺对全子叶豆腐品质影响的研究  

Effect of processing technology of soybean milk on the quality of whole cotyledon tofu

作　　者：李升[1] 崔峻[1] 魏富彬 颜才植 赵国华[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市特色食品工程技术研究中心,重庆400715

出　　处：《食品工业科技》2016年第2期239-243,共5页Science and Technology of Food Industry

基　　金：国家高技术研究发展863计划项目(2011AA100805-2);重庆市科委应用开发计划项目(cstc2014yykf A110001);重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001)

摘　　要：为研究豆浆加工工艺对全子叶豆腐(Whole Cotyledon Tofu,WCT)品质的影响,以传统工艺作对照,选用去皮大豆为原料,比较研究两种豆浆加工工艺即湿法工艺(泡豆打浆)和干法工艺(制粉调浆)对制备WCT的组成成分、出品率、表观形态、色泽、质构特性的影响。结果表明:干法工艺和湿法工艺生产出的WCT的基本成分没有显著差异(p<0.05);与传统工艺相比,湿法工艺和干法工艺分别提高产量41.23%和46.67%,但后者比前者效率更高;干法工艺获得的WCT比湿法工艺外观更为顺滑细腻;两种工艺生产的WCT色泽无明显差异;干法工艺获得的WCT硬度、弹性、内聚性和咀嚼性均高于湿法工艺,且整体质构特性接近传统工艺豆腐。由此表明干法工艺比湿法工艺更适合生产品质优良的WCT,并能有效提高出品率。To investigate the effects of processing technology of soybean milk on the quality of whole cotyledon tofu（WCT）. Dehusked soybean was used as raw material,traditional processing as control,the composing component,product rate,appearance morphology,color difference and texture profiles of WCT made by the wet processing（WP）（soybean flour） and the dry processing（DP）（soybean） were comparative investigated.Data suggested that the component of WP-WCT（WPT） and DP-WCT（DPT） had no obvious difference.Compared with the traditional tofu,WPT and DPT showed a higher yield（up to 46.67%,41.23%,respectively）with the fact that the former had a higher efficiency. Appearance investigation of tofu showed that the WPT had a more stable and smoother texture than the DPT. Color investigation indicated that there was no significant difference between two WCT making processing. The hardness,springiness,cohesiveness and chewiness of WPT were higher than the DPT and its whole texture profiles were more close to the control. It was suggested the WP was more suitable than the DP to produce excellent quality WCT with a higher product rate.

关 键 词：全子叶豆腐 豆浆加工工艺 出品率 色泽 质构特性 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]