豆乳与牛乳比例对豆-乳内酯凝胶质构特性及微观结构的影响  

Effect of Soymilk to Cowmilk Proportion on Texture Characteristics and Microstructure of Gels by Glucose-δ-lactone

作　　者：韩翠萍[1] 江杨娟 程建军[1] 李小雅[1] 刘洋[1] 刘畅[1] 江连洲[1] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030

出　　处：《中国食品学报》2015年第12期60-65,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：黑龙江省博士后基金项目(LBH-Z12054)

摘　　要：用大豆和牛乳结合制作食品,可以合理平衡氨基酸的比例,使动物蛋白和植物蛋白组合,有利于膳食营养的均衡。以大豆乳、牛乳为混合原料,并以大豆乳、牛乳分别作为对照,以葡萄糖酸-δ-内酯(GDL)作凝固剂,探讨大豆乳与牛乳不同比例条件下,形成的豆-乳内酯凝胶的质构特性及微观结构的变化。结果表明:内酯豆乳与内酯牛乳在硬度、胶黏性、咀嚼性、脆性、黏性、弹性、内聚性方面差异显著。随着牛乳含量在混合物中的不断增加,当大豆乳和牛乳的比例达到1∶1前,大豆乳与牛乳的比例对豆-乳内酯凝胶的硬度、胶黏性、咀嚼性、脆性、黏性、弹性影响显著;当大豆乳和牛乳的比例达到1∶1后,差异不显著,而对其内聚性影响差异不显著。质构特性结合表面微观结构的测定结果表明:当牛乳添加量为30%时,豆-乳内酯凝胶质地较好,表面结构均匀,微观结构较好。Food combined with soybean and milk can balance the proportion of amino acid reasonablely. The combi- nation of animal protein and plant protein is conducive to the diet nutrition balance. In study, soymilk and cowmilk were used as raw materials and mixed, soymilk and cowmilk as control group respectively, glucono--8-lactone （GDL） as the coagulant, texture characteristics and microstructure of gels were studied at different proportion of soymilk to cowmilk. Results showed that hardness, adhesive, chewiness, brittle, viscous and elastic of lactone soymilk and lactone cowmilk had significant differences. Along with the increasing of cowmilk content in the mixture, when the proportion of soymilk and cowmilk greater than 1：1, their proportion had significant effects on hardness, adhesive, chewiness, brittle, viscous and elastic. When the proportion of soymilk and cowmilk is less than 1：1, there is no significant difference. Cohesionef- fect always had no significant, difference. Combined determinations of texture characteristics with microstructure, when the proportion of cowmilk is 30%, the gel texture, surface structure and microstructure were good.

关 键 词：凝胶 GDL 质构特性 微观结构 反应条件 

分 类 号：TS201.7[轻工技术与工程—食品科学]