不同凝固剂对豆腐品质的影响
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摘要
分别以石膏、MgCl_2、豆清发酵液为凝固剂,按熟浆工艺生产豆腐,并对豆腐得率、保水性、感官评分、质构特性、风味特性进行比较研究。结果表明:不同凝固剂生产的豆腐其风味特性有明显区别,可利用电子鼻检测区分;豆腐的得率和保水性差异均达极显著水平(P<0.01);感官评分和质构分析结果差异均达显著水平(P<0.05);就所选的3种凝固剂而言,豆清发酵液生产的豆腐感官评分最高,更适合于熟浆工艺豆腐加工。
In this study, tofu was produced by soybean milling, followed by soymilk boiling. Okara and liquid soymilk were then separated. Gypsum, magnesium chloride, and fermented soybean whey were added to liquid soymilk as coagulants. The yields, water holding capacities, sensory scores, texture characteristics, and flavor characteristics of tofu prepared by different coagulants were compared and analyzed. The results showed that flavor characteristics of tofu produced with different coagulants were significantly different, and this could be distinguished by electronic nose non-destructive testing. The differences in yields and water holding capacities of these tofu were extremely significant(P<0.01). Moreover, their sensory scores and texture analysis also showed significant differences(P<0.05). In terms of these three coagulants selected, tofu produced with fermented soybean whey had the highest sensory score. In other words, fermented soybean whey is more suitable to make tofu by following the processing steps used in this study.
In this study, tofu was produced by soybean milling, followed by soymilk boiling. Okara and liquid soymilk were then separated. Gypsum, magnesium chloride, and fermented soybean whey were added to liquid soymilk as coagulants. The yields, water holding capacities, sensory scores, texture characteristics, and flavor characteristics of tofu prepared by different coagulants were compared and analyzed. The results showed that flavor characteristics of tofu produced with different coagulants were significantly different, and this could be distinguished by electronic nose non-destructive testing. The differences in yields and water holding capacities of these tofu were extremely significant(P<0.01). Moreover, their sensory scores and texture analysis also showed significant differences(P<0.05). In terms of these three coagulants selected, tofu produced with fermented soybean whey had the highest sensory score. In other words, fermented soybean whey is more suitable to make tofu by following the processing steps used in this study.
引文
[1] 燕平梅,薛文通,任媛媛,等.豆腐凝固过程的研究概况[J].粮油加工与食品机械,2005(3):75-77.
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[4] 刘香英,康立宁,田志刚,等.不同凝固剂对豆腐风味的影响[J].大豆科学,2011,30(6):993-996.
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[9] 乔鑫,付雯,乔宇,等.豆酱挥发性风味物质的分析[J].食品科学,2011,32(2):222-226.
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[12] 陈敏,蒋予箭,张海珍,等.酿造酱油挥发性风味成分测定方法的建立与组成比较[J].中国食品学报,2011,11(3):197-204.
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[14] 崔晓红.红豆腐发酵及其特征香气形成机理研究[D].成都:西华大学,2017.
[15] 王勃,朱力杰,刘贺,等.贮藏期间干豆腐微生物指标和感官品质的变化[J].食品工业,2015,36(10):160-162.
[16] 李晶,辛广,张博,等.同时蒸馏萃取和固相微萃取分析卤水干豆腐挥发性成分比较[J].大豆科学,2010,29(3):502-505.
[17] 谢灵来.二次浆渣共熟制浆及豆清发酵液点浆技术研究[D].邵阳:邵阳学院,2017.
[18] 栾菲,于寒松,刘瑞雪,等.不同凝固剂对豆腐风味成分的影响[J].大豆科技,2017(1):11-17.
[19] 张伟.不同生产工艺对豆腐活性成分及产率和品质的影响[D].长春:吉林农业大学,2014:6-7.
[20] 谢灵来,赵良忠,尹乐斌,等.豆清发酵液点浆工艺研究[J].食品与机械,2017,33(1):184-189+194.
[21] CAI TIANDE,CHANG K C.Processing effect on soybean storage proteins and their relationship with tofu quality [J].Journal of Agricultural and Food Chemistry,1999,47:720-727.
[22] PUPPO MC,A?óNMC.Structural properties of heated-induced soy protein gels as affected by ionic strength and pH[J] .Journal of Agricultural and Food Chemistry,1998,46(9):3 583-3 589.
[23] 国家卫生和计划生育委员会.GB 2712—2014 豆制品[S].北京:中国标准出版社,2014.
[24] 于寒松,陈今朝,张伟,等.两种工艺生产豆腐的营养成分与品质特性的关系[J].食品科学,2015,36(19):49-54.
[2] LIU He,LI Jun,ZHU Danshi,et al.Preparation of soy protein isolate (spi)-pectin complex film containing cinnamon oil and its effects on microbial growth of dehydrated soybean curd (dry tofu) [J].Journal of Food Processing and Preservation,2013,38(3):1 371-1 376.
[3] LIU Zhisheng,SAM C.Effect of soy milk characteristics and cooking conditions on coagulant requirements for making filled tofu[J].Agricultural and Food Chemistry,2004,52:3 405-3 411.
[4] 刘香英,康立宁,田志刚,等.不同凝固剂对豆腐风味的影响[J].大豆科学,2011,30(6):993-996.
[5] 黄友如,华欲飞,裘爱泳.大豆蛋白制品风味物质分析[J].粮食与油脂,2005(7):7-10.
[6] 黄友如,裘爱泳,华欲飞,等.大豆分离蛋白风味物质的气相色谱-质谱分析[J].分析化学,2005(3):389-391.
[7] 樊永华,华欲飞.改性醇法大豆浓缩蛋白的风味物质分析[J].中国油脂,2009,34(2):24-27.
[8] MIN S,YU Y,YOO S,et al.Effect of soybean varieties and growing locations on the flavor of soymilk[J].Journal of Food Science,2005,70(1):C1-C11.
[9] 乔鑫,付雯,乔宇,等.豆酱挥发性风味物质的分析[J].食品科学,2011,32(2):222-226.
[10] 赵建新,顾小红,刘杨岷,等.传统豆酱挥发性风味化合物的研究[J].食品科学,2006,27(12):684-687.
[11] WANAKHACHOMKRAI P,LERTSIN S.Comparison of determination method for volatile compounds in thai soy sauce[J].Food Chemstry,2003,83:619-629.
[12] 陈敏,蒋予箭,张海珍,等.酿造酱油挥发性风味成分测定方法的建立与组成比较[J].中国食品学报,2011,11(3):197-204.
[13] 冯志成,张庆庆,阚清华,等.酱油中主要风味物质的测定分析[J].安徽工程科技学院学报(自然科学版),2010,25(1):8-10.
[14] 崔晓红.红豆腐发酵及其特征香气形成机理研究[D].成都:西华大学,2017.
[15] 王勃,朱力杰,刘贺,等.贮藏期间干豆腐微生物指标和感官品质的变化[J].食品工业,2015,36(10):160-162.
[16] 李晶,辛广,张博,等.同时蒸馏萃取和固相微萃取分析卤水干豆腐挥发性成分比较[J].大豆科学,2010,29(3):502-505.
[17] 谢灵来.二次浆渣共熟制浆及豆清发酵液点浆技术研究[D].邵阳:邵阳学院,2017.
[18] 栾菲,于寒松,刘瑞雪,等.不同凝固剂对豆腐风味成分的影响[J].大豆科技,2017(1):11-17.
[19] 张伟.不同生产工艺对豆腐活性成分及产率和品质的影响[D].长春:吉林农业大学,2014:6-7.
[20] 谢灵来,赵良忠,尹乐斌,等.豆清发酵液点浆工艺研究[J].食品与机械,2017,33(1):184-189+194.
[21] CAI TIANDE,CHANG K C.Processing effect on soybean storage proteins and their relationship with tofu quality [J].Journal of Agricultural and Food Chemistry,1999,47:720-727.
[22] PUPPO MC,A?óNMC.Structural properties of heated-induced soy protein gels as affected by ionic strength and pH[J] .Journal of Agricultural and Food Chemistry,1998,46(9):3 583-3 589.
[23] 国家卫生和计划生育委员会.GB 2712—2014 豆制品[S].北京:中国标准出版社,2014.
[24] 于寒松,陈今朝,张伟,等.两种工艺生产豆腐的营养成分与品质特性的关系[J].食品科学,2015,36(19):49-54.
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