全豆豆腐凝胶特性研究进展  

Research on the Properties of Whole Soybean Curd Gel

作　　者：李加双 赵悦[1,2] 张良[1,2,3] 王晶[1] 张春江 张泓[1,2,3] LI Jiashuang;ZHAO Yue;ZHANG Liang;WANG Jing;ZHANG Chunjiang;ZHANG Hong(Institute of Food Science and technology CAAS/Comprehensive Key Laboratory of Agro-products processing,Ministry of Agricultural,Beijing 100193;Institute of Food Science and technology CAAS/Institute of Staple Food Processing Technology,Haerbin 151900;Academy of Food and Nutrition Health,Hefei,CAAS,Hefei 230000)

机构地区：[1]中国农业科学院农产品加工研究所,农业部农产品加工重点实验室,北京100193 [2]中国农业科学院农产品加工研究所主食加工技术研究院,哈尔滨151900 [3]中国农业科学院合肥食品科学与营养创新研究院,合肥230000

出　　处：《食品工业》2018年第11期234-238,共5页The Food Industry

基　　金：国家重点研发计划资助(2016YFD0400402);中国农业科学院科技创新工程协同创新任务(CAAS-XTCX2016005)

摘　　要：豆腐是大豆蛋白在凝固剂作用下形成的凝胶聚集体,作为中华传统美食,已流传千年之久。在传统豆腐制作工艺中,需要过滤去掉豆渣,然而豆渣中含有大量的膳食纤维、蛋白质、脂质和其它营养物质,去除豆渣会损失大量营养成分。利用全豆制得全豆豆腐,不产生豆渣,保留大豆的全部营养,但丰富的大分子多糖、膳食纤维等会阻碍豆腐凝胶的形成,造成全豆豆腐的感官和质构品质降低。要提高全豆豆腐的品质,必须要改善和调控大豆蛋白、膳食纤维和脂类物质的多元混合体系凝胶品质。对国内外全豆豆腐的研究现状进行综述,论述豆腐凝胶的形成机理,分析原料特性、加工条件以及凝固剂等对豆腐凝胶形成的影响,旨在为全豆豆腐的品质提升提供有力的理论依据。Tofu is a gel aggregation formed by soybean protein under the action of coagulant, and has been handed down as traditional Chinese food for thousands of years. In the traditional tofu making process, the soybean dreg was filtered to be removed. In fact, a lot of dietary fiber, protein, fat and other nutrients were contained in the bean dreg, removal of which will cause a large loss of nutrients. The whole soybean curd, which was made from the whole soybean and no bean dreg was produced, could retain all the nutrition of the soybean. However, the macromolecule polysaccharides and dietary fiber in the whole soybean would reduce the sensory and texture quality of the whole soybean curd by hindering the formation of the bean curd gel. To improve the quality of whole soybean curd, it is necessary to improve and regulate the gel quality of the multivariate mixed system of soy protein, dietary fiber and lipid substances. In order to provide strong theoretical basis for improvement the quality of whole soybean curd, review the research of whole soybean curd in the current situation, discuss the formation mechanism of tofu gel, and analyze the characteristics of raw materials, processing conditions and the influence of coagulant on the formation of tofu gel.

关 键 词：豆腐 凝胶 凝固剂 大豆品种 加工条件 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]