复合凝固剂制备彩色嫩豆腐工艺优化  

Optimization of Color Soft Tofu Preparation with Combined Coagulants

作　　者：石楠 徐宏伟[1,3] 陈海清 张莹莹 郭凯元 刘双 董兵 马艳丽 檀建新 SHI Nan;XU Hongwei;CHEN Haiqing;ZHANG Yingying;GUO Kaiyuan;LIU Shuang;DONG Bing;MA Yanli;TAN Jianxin(College of Food Science ant Technology/Engineering Technology Center for Agricultural ProductsProcessing of Hebei Province,Hebei Agricultural University,Baoding 071001,China;College of Life Sciences,Hebei University,Baoding 071002,China;Prosit sole Biotechnology (Beijing) Co Ltd,Beijing 100085,China;Chengde Academy of Agriculture and Forestry Sciences,Chengde 067000,China;Tianjin Market and Quality Supervision Administration,Tianjin 300050,China)

机构地区：[1]河北农业大学食品科技学院/河北省农产品加工工程技术研究中心,河北保定071001 [2]河北大学生命科学学院,河北保定071002 [3]德益阳光生物技术(北京)有限公司,北京100085 [4]承德市农林科学院,河北承德067000 [5]天津市场和质量监督管理委员会,天津300050

出　　处：《食品科学技术学报》2019年第3期93-99,共7页Journal of Food Science and Technology

基　　金：河北省食品科学与工程学科“双一流”建设基金项目(2016SPGCA18);河北省重点研发计划项目(16275505D)

摘　　要：为确定凝固剂谷氨酰胺转氨酶(TGase)与葡萄糖内酯(GDL)联合应用于彩色嫩豆腐制作时的较佳条件,通过响应面法对制备条件进行了优化。用彩色蔬菜汁作为豆腐的天然染料添加到豆浆中,分别以彩色嫩豆腐的弹性和凝聚性为主要响应值,建立了复合凝固剂浓度和点浆温度的响应面模型。结果表明,相对于复合凝固剂的浓度,点浆温度对于彩色嫩豆腐的质地影响更大;构建的响应面模型可靠,可以用于预测彩色嫩豆腐的弹性和凝聚性。根据响应面模型确定的制备彩色嫩豆腐的优化条件为:TGase添加量1.4g/L,GDL添加量1.7g/L,点浆温度53℃。采用感官评定和质构分析方法,对比了实验条件下制备的彩色嫩豆腐与市售内酯豆腐口感和质地差异,彩色嫩豆腐均优于内酯豆腐。The combined application of transglutaminase (TGase) and glucono-δ-lactone (GDL) in the preparation of color soft tofu was optimized by the response surface methodology. Vegetable juice was added into soymilk as natural dyes. Using the springiness and cohesiveness of color soft tofu as key response values, the response surface model about the concentration of coagulants and the temperature for soymilk coagulation were set up. The most important effect on texture of color soft tofu was the temperature of coagulation. The models were reliable and could be used to predict the springiness and cohesiveness of color soft tofu. The optimum conditions of the color soft tofu preparation were confirmed as follows: TGase concentration of 1.4 g/L, GDL concentration of 1.7 g/L, and the coagulation temperature for soymilk gel formation of 53 ℃. Verified by the sensory evaluation experiment and texture profile analysis, the color soft tofu showed better characteristics than lactone tofu in the market. This optimal conditions for color soft tofu preparation could be helpful to diversify tofu products.

关 键 词：彩色嫩豆腐 凝固剂 谷氨酰胺转氨酶 葡萄糖内酯 弹性 凝聚性 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]