摘要
对燕麦内酯豆腐的生产工艺进行优化研究,通过正交实验和响应曲面分析考察燕麦粉和大豆分离蛋白粉的添加量对产品的硬度、表观黏度、弹性和凝胶性等质构特性的影响。结果表明:燕麦内酯豆腐的硬度、弹性和凝胶性受大豆蛋白添加量的影响较大,均随其含量的增加而增强。燕麦内酯豆腐的表观黏度则主要受燕麦成分的影响,并随其含量的增加而增大。当燕麦粉:大豆分离蛋白粉:水为9:10:300时,煮浆方式为直接加热煮沸5min,D葡萄糖酸-δ-内酯添加量为3g/kg,热凝固方式为80℃加热20min时,制得的产品表观黏度较小,硬度、弹性、凝胶性和持水能力最好。
Multiple factor experiments and response surface method were used to develop a method for manufacturing filled oat-soy-combined lactone bean curd.The influences of raw material contents,ratio among oat,soy protein isolate and water,heating methods for pre-gelling and firming on the hardness,adhesiveness,springiness,and gumminess of the product were investigated.The results proved that the hardness,springiness and gumminess of product were more affected by the soy protein than the oat components,while the oat components can affect on the product adhesiveness more significantly.The optimal conditions for making less adhesive,hard,springy and gummy filled oat-soy-combined lactone bean curd with strong water holding capacity were confirmed as：ratio among oat,soy protein isolate and water at 9：10：300,direct heating for 5min for pre-gelling,0.3% of glucono-delta-lactone（GDL）and heating at 80℃ for 20min for firming.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第9期211-215,共5页
Science and Technology of Food Industry
关键词
燕麦
大豆分离蛋白
内酯豆腐
响应面分析
质构性
oat
soy protein isolate
lactone bean curd
response surface method
texture property
