豆腐柴叶凝胶的影响因素研究  

Influencing Factors of Bean Curd Leaf Gel

作　　者：徐安书[1] XU An-shu(Chongqing Industry&Trade Polytechnic,Chongqing 408000)

机构地区：[1]重庆工贸职业技术学院,重庆408000

出　　处：《安徽农业科学》2022年第2期172-175,共4页Journal of Anhui Agricultural Sciences

基　　金：重庆市涪陵区科技局2020年农业与社会事业领域科研项目(FLKJ,2020ABB2015)。

摘　　要：[目的]研究不同季节采摘原料及不同干燥方法对豆腐柴叶凝胶形成的影响。[方法]以5月(春)、7月(夏)、10月及以后(秋)不同季节采摘重庆市涪陵区义和镇豆腐柴试验基地的豆腐柴鲜叶为原料,采用微波干燥、普通热风干燥和自然干燥3种干燥方法,对豆腐柴叶凝胶形成的影响因素进行了分析。[结果]不同季节采摘的鲜叶,以5—10月采摘为宜;11月以后采摘的鲜叶难以形成凝胶;干燥方法以普通热风温度50~60℃合适;微波干燥次之,自然干燥最差;豆腐柴叶干粉料液比为1∶20~1∶25(g∶mL)较合适;添加盐离子浓度0.06%~0.08%Mg^(2+)能形成凝胶强度适中的豆腐,Cl^(-)、CO_(3)^(2-)促凝作用较弱;豆腐柴叶滤汁的pH为5~6能够形成较好的凝胶。[结论]影响豆腐柴叶凝胶形成的主要因素有采摘原料、干燥方法、精粉料液比、盐离子及豆腐柴叶滤汁的pH。[Objective]To study the effects of picking materials in different seasons and drying methods on the formation of bean curd gel.[Method]In May(spring),July(summer),October,and after(fall)picking Chongqing Fuling righteousness in different seasons and town firewood test base of bean curd wood leaf as raw material,microwave drying,hot air drying,and natural drying three methods of drying,the wood leaf gel formation of the main influence factors were analyzed.[Result]For fresh leaves picked in different seasons,the most suitable leaves were picked from May to October.Fresh leaves picked after November were difficult to gel;The most suitable drying method was the hot air temperature of common drying oven of 50-60℃.Microwave drying was the next,and sun drying was the worst.The ratio of dry powder to liquid of bean curd firewood leaves is 1∶20-1∶25(g∶mL).Adding 0.06%-0.08%Mg^(2+) could form wood leaf with moderate gel strength,but the coagulation promoting effect of CI^(-)and CO_( 3)^(2-)was weak.When the pH value of bean curd leaf filter juice is 5-6,it can form a good gel.[Conclusion]The main factors affecting the formation of wood leaf gel include picked materials,drying method,dry powder material liquid ratio,salt ions and tofu sticks leaf filter juice pH value.

关 键 词：豆腐柴叶 干燥 凝胶 分析 

分 类 号：TS201.7[轻工技术与工程—食品科学]