• EI
  • Scopus
  • 食品科学与工程领域高质量科技期刊分级目录第一方阵T1
  • DOAJ
  • EBSCO
  • 北大核心期刊
  • 中国核心学术期刊RCCSE
  • JST China
  • FSTA
  • 中国精品科技期刊
  • 中国农业核心期刊
  • CA
  • WJCI
  • 中国科技核心期刊CSTPCD
  • 中国生物医学SinoMed
中国精品科技期刊2020
戴意强,周剑忠,刘小莉,等. 不同凝固剂对豆腐品质特性及风味成分的影响[J]. 食品工业科技,2021,42(15):17−26. doi: 10.13386/j.issn1002-0306.2020110095.
引用本文: 戴意强,周剑忠,刘小莉,等. 不同凝固剂对豆腐品质特性及风味成分的影响[J]. 食品工业科技,2021,42(15):17−26. doi: 10.13386/j.issn1002-0306.2020110095.
DAI Yiqiang, ZHOU Jianzhong, LIU Xiaoli, et al. Effects of Different Coagulants on Quality Characteristics and Flavor Components of Tofu[J]. Science and Technology of Food Industry, 2021, 42(15): 17−26. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020110095.
Citation: DAI Yiqiang, ZHOU Jianzhong, LIU Xiaoli, et al. Effects of Different Coagulants on Quality Characteristics and Flavor Components of Tofu[J]. Science and Technology of Food Industry, 2021, 42(15): 17−26. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020110095.

不同凝固剂对豆腐品质特性及风味成分的影响

Effects of Different Coagulants on Quality Characteristics and Flavor Components of Tofu

  • 摘要: 为探究不同凝固剂对豆腐品质特性和风味成分的影响,利用质构分析、扫描电镜分析和固相微萃取-气相色谱-质谱联用(SPME-GC-MS)等技术以及聚类分析和主成分分析等分析方法研究了MgCl2、CaSO4、乳酸、醋酸、葡萄糖酸内酯(GDL)和酸浆对豆腐得率、质构、色差、微观结构以及挥发性物质组成的影响。结果表明:酸浆豆腐和GDL豆腐含水量和得率显著高于其他凝固剂豆腐(P<0.05);醋酸豆腐的硬度(244.04 mN)和咀嚼性(176.34 mJ)最大,而L*值(82.77)最低;CaSO4豆腐和GDL豆腐具有致密的网状结构,醋酸豆腐表面粗糙,具有孔隙。从豆乳和不同种凝固剂豆腐中共检测出醇类、醛类、酮类、酯类、酸类、酚类等100种挥发性风味物质,且豆乳中挥发性物质总量显著高于不同凝固剂豆腐的挥发性物质总量(P<0.05)。酸浆豆腐挥发性物质种类最多,但致“豆腥味”挥发性物质含量最低。聚类分析表明乳酸豆腐、醋酸豆腐和MgCl2豆腐的挥发性风味特征相似度高,CaSO4豆腐和GDL豆腐的挥发性风味特征相似度高。主成分分析表明对豆腐风味贡献较大的挥发性物质有2, 4-壬二烯醛、(E)-2-辛烯醛、1-己醇、(E)-2-癸烯醛和(E, E)-2, 4-癸二烯醛。感官评价表明CaSO4豆腐和酸浆豆腐优于其他凝固剂豆腐。综上,不同凝固剂对豆腐得率、质构、色差、微观结构、风味物质和感官评价影响显著,其中CaSO4豆腐和酸浆豆腐与其他凝固剂豆腐相比,拥有更佳的质地、风味和更高的消费吸引力。

     

    Abstract: To study the quality characteristics and flavor components of tofu made with different coagulants, the effects of MgCl2, CaSO4, lactic acid, acetic acid, GDL and fermented soy whey (FSW) on the yield, texture, chromatic aberration, microstructure and volatile flavor compounds of tofu were analyzed by texture profile and scanning electron microscopy analysis and solid phase microextraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS). The moisture content and yield of the FSW tofu and GDL tofu were significantly higher than those of other coagulants tofu (P<0.05). The acetic acid tofu had the highest hardness (244.04 mN) and chewiness (176.34 mJ) and the lowest L* value (82.77). CaSO4 tofu and GDL tofu had dense network structure, while lactic acid tofu had rough surface and pores. In addition, a total of 100 volatile flavor compounds of soymilk and tofu made with different coagulants, including alcohols, aldehydes, ketones, esters, acids and phenols, were detected. The total volatile compounds in soy milk were significantly higher than those in tofu with different coagulants (P<0.05). FSW tofu had higher numbers of volatile compounds and lower total amount of the compounds of beany flavor. The cluster analysis showed that the volatile flavor characteristics of lactic acid tofu, acetic acid tofu and MgCl2 tofu had high similarity, while CaSO4 tofu and GDL tofu had high similarity. The principal components analysis shows that the volatile flavor compounds contributed greatly to the flavor of tofu were 2, 4-nonadienal, (E)-2-octenal, 1-hexanol, (E)-2-decenal and (E, E)-2, 4-decadienal. Sensory evaluation showed that CaSO4 tofu and FSW tofu were superior to other coagulants tofu. Therefore, the type of coagulant has significant effects on the yield, texture, chromatic aberration, microstructure and volatile flavor compounds of tofu, and CaSO4 and FSW can make tofu with better quality and flavor, and their tofu have higher consumption appeal.

     

/

返回文章
返回