加工工艺对北方豆腐品质特性的影响  

Effects of Processing on the Quality Properties of Northern Chinese Tofu

作　　者：李小雅[1] 许慧[2] 江杨娟 韩翠萍[1] 孙树坤[2] 王宗莹 LI Xiaoya;XU Hui;JIANG Yangjuan;HAN Cuiping;SUN Shukun;WANG Zongying(College of Food Science, Northeast Agricultural University, Harbin 150030, China;National Soybean Engineering Technology Research Center, Harbin 150030, China;Suifenhe Entry-Exit Inspection and Quarantine Bureau in Heilongjiang Province, Suifenhe 157399, China)

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030 [2]国家大豆工程技术研究中心,黑龙江哈尔滨150030 [3]黑龙江省绥芬河市出入境检验检疫局,黑龙江绥芬河157399

出　　处：《食品科学》2017年第6期261-266,共6页Food Science

基　　金："十二五"国家科技支撑计划项目(2014BAD22B01)

摘　　要：分别以生浆法、熟浆法、热水套法3种工艺制备北方豆腐,以出品率、保水性为指标,获得最佳制浆方式后,研究磨浆料液比、凝固温度、Mg Cl2溶液添加量、凝固时间对北方豆腐品质特性的影响以及出品率、保水性与质构特性的相关性。结果表明:熟浆法制成北方豆腐的出品率、保水性明显高于生浆法和热水套法;豆腐工艺的最佳优化条件为磨浆料液比1∶7(g/m L)、凝固温度80℃、0.6 mol/L?Mg Cl2溶液添加量18 m L/L、凝固时间20 min,制作的北方豆腐出品率和保水性均最高;根据相关性分析得出:不同加工条件下,硬度、内聚性及回复性与北方豆腐出品率、保水性均呈负相关,咀嚼性、胶着性及弹性与北方豆腐出品率、保水性均呈正相关。In this research,three different methods namely cooking soybean slurry before filtration,cooking soybean milkafter filtration of soybean slurry to remove okara and adding hot water into soybean slurry with stirring before filtrationwere compared in terms of tofu yield and water retention to find the best one to produce northern Chinese tofu.Furthermore,the effects of soybean-to-water ratio for grounding,curding temperature,MgCl2dosage and curding time on the qualitycharacteristics of tofu were examined and tofu yield and water retention were correlated with texture properties of tofu.Theresults showed that tofu yield and water retention obtained from the second method were significantly higher than thoseobtained from the other two.The optimized conditions that provided maximum tofu yield and water retention were determinedas follows:soybean-to-water ratio for grounding,1:7(g/mL);curding temperature,80℃,0.6mol/L MgCl2dosage,18mL/L;and curding time,20min.The correlation analysis showed that under different processing conditions,tofu yieldand water retention were correlated negatively with hardness,cohesiveness and resilience but positively with chewiness,gumminess and flexibility.

关 键 词：北方豆腐 出品率 保水性 加工工艺 质构特性 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]