摘要:
为改善冷冻豆腐的加工及食用品质,通过筛选大豆分离蛋白、变性淀粉及卡拉胶添加量并进行复配,研究复配添加剂对冷冻豆腐品质的影响。结果显示,以冷冻豆腐的保水性和复水性为指标,筛选出大豆分离蛋白、变性淀粉和卡拉胶的添加量分别为0.5%、0.03%和0.03%(w/v)。结合单因素试验结果,采用感官、质构及微观结构分析等方法研究复合添加剂对冷冻豆腐品质的影响,实验结果显示:当复合添加剂配比为0.5%(w/v)大豆分离蛋白+0.03%(w/v)变性淀粉+0.03%(w/v)卡拉胶时,制作的冷冻豆腐凝胶性好,热稳定性好,蛋白结构均匀、致密,具有较强耐煮性。表明通过改变添加剂浓度和配比可改善冷冻豆腐品质,有利于产品的大规模化工业生产。
Abstract:
To improve the processing and quality of frozen tofu, the effects of compound additives on the quality of frozen tofu were studied by screening the contents of soy protein isolate, modified starch and carrageenan. The results showed that the soy protein isolate, modified starch and carrageenan were 0.5%, 0.03% and 0.03% (w/v), respectively, based on the water retention and rehydration of frozen tofu as index. Combined with the results of single factor test, the effects of compound additives on the quality of frozen tofu were studied by means of sensory, texture and microstructure analysis. The experimental results showed that when the compound additives ratio was 0.5% (w/v) soy protein isolate+0.03% (w/v) modified starch+0.03% (w/v) carrageenan, the frozen tofu has good gel property and good heat stability, the protein structure was uniform, dense and has strong boiling resistance. It showed that the quality of frozen tofu can be improved by changing the concentration and ratio of additives, which is beneficial to the large-scale industrial production of products.
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