复合凝固剂条件对豆腐凝胶品质的影响  

Effect of composite coagulant on quality of tofu gel

作　　者：李玉娥[1] 王愈[1] 陈振家[1] LI Yu-e;WANG Yu;CHEN Zhen-jia(School of Food Science and Engineering,Shanxi Agricultural University,Jinzhong 030801)

机构地区：[1]山西农业大学食品科学与工程学院,晋中030801

出　　处：《食品科技》2018年第8期277-284,共8页Food Science and Technology

基　　金："十三五"国家重点研发计划重点专项(2017YFD0400200)

摘　　要：研究了以葡萄糖酸内酯及卤片为复合凝固剂时,不同的凝固剂条件对豆腐凝胶品质的影响。结果表明:内酯与卤片用量比为0.2%:0.2%时,所制得的豆腐的凝胶品质最佳。豆浆的最适热处理强度为90℃,5 min;增加离子强度一般会降低豆腐的凝胶强度但外观较好,添加Na Cl(0.1mol/L)(0.2~0.6)m L/100 m L所形成的豆腐凝胶质地细腻;添加淀粉的豆浆制成的豆腐其凝胶强度都不同程度地比不添加淀粉的高,并且随着添加量的增加,凝胶强度逐渐增加,浓度为0.2%的淀粉添加量在5 m L/100 m L左右效果较好。以上因素经正交实验后,当葡萄糖酸内酯与卤片的用量比为0.2%:0.15%,同时在添加0.6 m L Na Cl(0.1mol/L)及3 m L淀粉(浓度为0.2%)的条件下,将100m L豆浆在90℃下处理5 min,可以得到细腻光滑、保水性好、凝胶强度大的豆腐。Researches on the effect of different conditions on quality of tofu gel when GDL and brine were used as composite coagulant. The results showed that the best quantity and ratio of GDL to brine were 0.2% to 0.2%, and the best condition of heat treatment was 90 ℃, keeping 5 minutes. Adding anion to soybean milk might decrease gel force, but when it was suitable, the quality of tofu gel might be improved, take NaCI （0.1 mol/L） for example, quantity about 0.2 mL to 0.6 mL percent was enough. Soybean milk which had been added starch could form better tofu than that of not, the best quantity of starch （0.2%） was 5 mL/100 mL. Judging from the intersectinal experiment, the best ratio of GDL to brine was 0.2 g to 0.15 g, besides with 0.6 mL NaCI （0.1 mol/L） and 3 mL starch （its concentration was 0.2%） in 100 mL soybean milk, we could qet qood tofu.

关 键 词：凝固剂 葡萄糖酸内酯 卤片 豆腐 凝胶品质 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]