不同水质对石膏豆腐加工品质影响的研究  

Study on the Effect of Different Water Quality on the Quality of Gypsum Tofu Processing

作　　者：钟桂兴 徐吉祥[1] ZHONG Guixing;XU Jixiang(College of Food and Drug Control,Qingyuan Polytechnic,Qingyuan 511510,China)

机构地区：[1]清远职业技术学院食品药品学院,广东清远511510

出　　处：《清远职业技术学院学报》2024年第6期36-41,共6页Journal of Qingyuan Polytechnic

基　　金：清远市科技计划项目“九龙豆腐标准化与工业化生产关键技术研究”(DZXQY018)。

摘　　要：本研究旨在探讨不同水质对石膏豆腐加工品质的影响,包括蛋白质溶出率、湿豆腐得率、豆腐的保水性和持水性、质构特性以及感官评分等方面。通过对5种不同水质条件下的豆腐制作进行实验分析,我们发现碱性软水有利于提高蛋白质的溶出率,从而获得更优质的豆腐产品。相比之下,硬度较高的喀斯特地貌水不利于蛋白质的溶出,导致豆腐凝胶网络结构不够紧密,影响豆腐的整体品质。此外,自来水中的氯气、铁质和微生物等也对豆腐的口感和稳定性产生负面影响。研究结果表明,通过合理选择和调控水质,可以有效提高豆腐的加工品质,为大豆加工业提供了重要的技术参考。本研究为传统豆制品的大规模工业化生产提供了技术指导和理论依据,有助于提升豆制品的产量和质量,同时为低品质豆子的综合利用提供了新的思路。The aim of this study was to investigate the effects of different water quality on the processing quality of gypsum tofu,including the protein dissolution rate,wet tofu yields,water holding capacities,texture characteristics and sensory scores.Through the experimental analysis of 5 kinds of different water quality conditions,we found that alkaline soft water is beneficial to improve the protein dissolution rate,thus obtaining better quality tofu products.In contrast,the higher hardness of karst water hinders the dissolution of protein,leading to a lack of compactness of the tofu gel network,which affects the overall quality of tofu.In addition,chlorine,iron and microorganisms in tap water also have a negative impact on the taste and stability of tofu.The results showed that the processing quality of bean curd could be improved through the reasonable selection and regulation of water quality,which provided the important technical reference for the soybean processing industry.This study provides technical guidance and theoretical basis for the large-scale industrialized production of traditional soybean products,and helps to improve the yields and quality of soybean products,and provides a new idea for the comprehensive utilization of the low-quality beans.

关 键 词：石膏豆腐 蛋白质溶出率 湿豆腐得率 豆腐品质 感官评价 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]