凝固条件对全豆豆腐干质构特性的影响

Effect of coagulation conditions on the texture properties of whole bean firm Tofu

摘要: 针对全豆豆腐干加工过程中存在着破脑后压制成型性不好、全豆豆腐干口感差的问题,研究了凝固工艺中谷氨酰胺转氨酶添加量、硫酸钙添加量、蹲脑温度和蹲脑时间对全豆豆腐干质构特性的影响。通过单因素和正交实验,以制得的全豆豆腐干全质构测定得到的咀嚼性和感官评分为评价指标,得到生产全豆豆腐干最佳的凝固工艺参数为:谷氨酰胺转氨酶添加量6 U/g蛋白,硫酸钙添加量0.3%,蹲脑温度50℃,蹲脑时间40 min,制得的全豆豆腐干咀嚼性好,感官评分高,品质良好。

Abstract: Poor compactibility and texture like okara are common quality problems in the whole bean firm tofu product.In order to solve these problems,transglutaminase concentration,coagulation temperature,coagulation time and Ca SO4 concentration were studied. Through the single factors and orthogonal experiments to determine the optimum process conditions,the results showed that the whole bean firm tofu showed nice sensory quality and good compactibility under these conditions: 6U / g protein of TGase,0.3% calcium sulfate,heating soymilk at 50 ℃and keeping temperature constant for 40 minutes.