摘要
在豆腐以及豆奶的生产过程中,大量豆渣的产生已经逐步成为问题。为了探讨豆渣添加对豆腐的质地的影响,本文中使用市场上销售的超微处理的豆渣制品,添加到豆浆中,然后制成豆腐。凝固剂为硫酸钙、葡萄糖酸内酯(GDL)。本文分别测定了豆腐的应力-应变以及应力松弛曲线。从应力-应变得到的破断强度表明对于豆渣的添加,硫酸钙凝固豆腐和GDL凝固豆腐表现出了不同的特征。豆渣的添加降低了葡萄糖酸内酯豆腐的强度,却在某种程度上增强了硫酸钙豆腐的强度。应力松弛的模型解析也表明了类似的结果。本文的研究结果表明,利用超微粉碎的豆渣添加到豆浆中制成豆腐时,在适当的条件下,不仅不会降低豆腐的强度,而且可以在提高豆腐的营养价值的同时提高豆腐的强度。
During the production of tofu (soybean curd) and soymilk, large quantity of soybean residue (okara) is generated, which is causing environmental problem at present A kind of commercial okara product was used to tofu production in this study to investigate the effect of okara addition on the texture of tofu. Break stress obtained from stress-strain curve revealed that CaSO4-coagulated tofu showed a different behavior to okara addition compared with GDL ones. Okara addition decreased the break stress of GDL tofu, but, strengthened the break stress of CaSO4 tofu at some extent. Model analysis of stress relaxation properties of tofu also showed similar trend. The results showed that micro-pulverization okara can improve the break stress of tofu at proper conditions in addition to improving the nutrient value.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第z1期47-50,共4页
Food Science
关键词
硬豆腐
豆渣
流变特性
豆腐
hard tofu,
okara
rheological property,
soybean curd
