响应面法优化全豆豆腐凝固剂配方的研究  

Optimization of Coagulant Formulation for Whole Soybean Curd Based on Response Surface Methodology

作　　者：陈杰[1] 谭琳 彭钰淇 杨俊 张清[1] 张黎骅 Chen Jie;Tan Lin;Peng Yuqi;Yang Jun;Zhang Qing;Zhang Lihua(College of Food Science, Sichuan Agricultural University , Yaan 625014;College of Mechanical Engineering, Sichuan Agricultural University, Yaan 625014)

机构地区：[1]四川农业大学食品学院,雅安625014 [2]四川农业大学机电学院,雅安625014

出　　处：《中国粮油学报》2018年第5期16-23,共8页Journal of the Chinese Cereals and Oils Association

基　　金：国家玉米产业体系专项(CARS-02-29);带状套作玉米全程机械化农机农艺融合关键技术研究(2017YFD030170402);旱地多熟复合种植系统丰产高效的农机农艺配置原理(2016YFD0300200902)

摘　　要：利用干法工艺制备全豆豆腐,在单因素实验基础上,选取葡萄糖酸-δ-内酯(GDL)、氯化镁(MgCl_2)和谷氨酰胺转氨酶(TG酶)添加量作为影响因素,以全豆豆腐凝胶强度和感官评分作为指标,进行Box-Behnken实验,建立二次多项式回归模型,用于全豆豆腐最佳凝固剂配方的优化。结果表明,GDL添加量对全豆豆腐凝胶强度的影响最大,TG酶添加量的影响最小;而感官评分二次多项式回归模型不显著。干法工艺制备全豆豆腐的凝固剂最优配方为:GDL添加量0.5%,MgCl_2添加量0.07%,TG酶添加量0.02%。在该条件下所制得的全豆豆腐凝胶强度为185.956 g;微观结构表现为致密、均匀和相互交联的凝胶网状结构。This research was conducted to investigate the optimal coagulant formula for dry -processed whole soybean curd based on response surface methodology. The addition amount of glucose （GDL） , magnesium chloride （ MgCl2 ） and glutamine transaminase （TG） were choosen as the influencing factors, the gel strength and sensory evaluation were used as the indicator for a Box - Behnken experimental design on the basis of single - factor experiment. Results showed that the addition of GDL had the most significant effect on the gel strength of whole soybean curd, while the addition of TG had the minimal effect. However, the quadratic polynomial regression model of sensory evaluation was not significant. The optimal coagulant formulation for making dry - processed whole soybean curd were ： 0.5% GDL,0.07% MgCl2,and 0.02% TG. Under these conditions,the gel strength of whole soybean curd was 185. 956 g. Moreover, a compacted and uniformed net structure was formed at this optimal condition through the exam- ination of scanning electronic microscopy.

关 键 词：全豆豆腐 干法工艺 复配凝固剂 凝胶强度 微观结构 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]