磨浆工艺对速食豆腐粉浆料品质的影响  

Effect of grinding technology on the quality of instant tofu powder

作　　者：张豪 孔祥珍[1] 陈业明[1] 张彩猛[1] 华欲飞[1] ZHANG Hao;KONG Xiang-zhen;CHEN Ye-ming;ZHANG Cai-meng;HUA Yu-fei(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品与发酵工业》2018年第11期210-215,共6页Food and Fermentation Industries

基　　金：国家高技术研究发展计划(863计划);食品专用蛋白基料制备关键技术研究与发展(2013AA102204)

摘　　要：研究了磨浆工艺、煮浆处理和浓缩处理的速食豆腐粉浆料品质的影响。研究发现,在相同蛋白质含量下,无氧磨浆工艺的浆料比普通磨浆工艺的色泽更亮黄,主要风味成分含量明显减少,整体感官接受度较高。随着加热时间和浓缩程度的增加,豆腐粉浆料色泽变暗黄,粒径变大;无氧磨浆工艺的浆料的粒径变化幅度比普通磨浆工艺的小,这减缓了其粘度的增加,有利于减少能耗;无氧磨浆工艺浆料的风味物质含量很低,但是普通磨浆工艺的浆料中风味物质己醛的含量仍较高,这可能使其风味不佳。In this study,the quality of instant tofu powder made by grinding,heating and concentration was investigated.The results showed that:under the same protein content condition,tofu powder made by oxygen-free grinding technology was brighter than that produced by traditional grinding technology,the content of unhappy soybean flavor was less,and the sensory acceptance was higher.With the increase of heating time and solids concentration,the color of tofu powder become darker and the particle size become larger.The particle size distribution by oxygen-free grinding technology was smaller than that of traditional grinding,which reduced the increase of viscosity of tofu powder and reduced energy consumption.The flavor components produced by oxygen-free grinding technology was very small,but hexanal content by traditional grinding was higher which may cause the poor flavor of the instant tofu powder.

关 键 词：磨浆工艺 煮浆 浓缩 豆浆 速食豆腐粉 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]