鸡蛋豆腐配方及质构特点微观分析  

Formulation Optimization of Egg Tofu and Micro-Analysis of Its Texture Characteristics

作　　者：郭萌 何川 翟雯怡 郭慧园 吕莹 仝其根 GUO Meng;HE Chuan;ZHAI Wenyi;GUO Huiyuan;Lü Ying;TONG Qigen(College of Food Science and Engineering,Beijing University of Agriculture,Beijing 102206,China;Beijing Laboratory for Food Quality and Safety,Beijing 102206,China;College of Food Science and Nutrition Engineering,China Agricultural University,Beijing 100083,China;Beijing Engineering Center for Egg Safety Production and Processing,Beijing 102206,China)

机构地区：[1]北京农学院食品科学与工程学院,北京102206 [2]食品质量与安全北京实验室,北京102206 [3]中国农业大学食品科学与营养工程学院,北京100083 [4]蛋品安全生产与加工北京市工程研究中心,北京102206

出　　处：《食品科学》2020年第22期279-288,共10页Food Science

基　　金：“十三五”国家重点研发计划重点专项(2018YFDO400305)。

摘　　要：为研发以鸡蛋和大豆为主要原料并适应多种烹饪方法的蛋制品;利用质构分析、同类参比的方法确定软、硬2种鸡蛋豆腐的配方模型;结果表明:软质鸡蛋豆腐的最佳配方为蛋液豆浆体积比(豆浆蛋白质量分数为6.5%)2:9、焦磷酸钠添加量0.7%、琼脂添加量0.02%、葡萄糖酸-δ-内酯添加量0.3%,制得的鸡蛋豆腐硬度为392.75 g/cm^2,咀嚼性为17.75 mJ;硬质鸡蛋豆腐的最佳配方为蛋液与豆浆体积比(豆浆蛋白质量分数为10.0%)4:7、焦磷酸钠添加量1.0%、琼脂添加量0.02%,制得的豆腐硬度为1002.17 g/cm^2,咀嚼性为53.52 mJ。另外,在蛋液与豆浆体积比为2:9(豆浆蛋白质量分数为7.5%)及5:6(豆浆蛋白质量分数为9.5%)时,产生了硬度与鸡蛋液添加量呈正比的背离,这种背离现象在电镜扫描图和差热分析的微观状态分析中得到了验证,但是产生这种背离的原理还需进一步研究。In order to develop egg products suitable for various cooking procedures by using egg and soybean as the main raw materials,the formulations of soft and firm egg tofu were optimized by comparing texture properties with others of the same type.The results showed that the optimal formulation of soft egg tofu was as follows:volume ratio of liquid whole egg to soy milk(with protein content of 6.5%)2:9,pyrophosphate concentration 0.7%,agar concentration 0.02%,andδ-glucolactone concentration 0.3%.The hardness of this formulation was 392.75 g/cm^2 and the chewiness was 17.75 mJ.The optimal formulation of hard egg tofu was as follows:volume ratio of liquid whole egg to soy milk(with protein content of 10.0%)4:7,pyrophosphate concentration 1.0%,and agar concentration 0.02%.The hardness of this formulation was1002.17 g/cm2 and the chewiness was 53.52 mJ.When the volume ratio of liquid whole egg to soy milk was 2:9 or 5:6 for protein contents of soy milk of 7.5%and 9.5%,respectively,there was a deviation from the positive correlation between tofu hardness and the amount of liquid whole egg added.This deviation was verified by scanning electron microscopy and microscopic analysis based on differential thermal analysis(DTA),but the underlying mechanism needs further study.

关 键 词：鸡蛋豆腐 配方 质构分析 扫描电镜 差热分析 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]