摘要
以氯化镁为凝固剂、谷氨酰胺转氨酶为助凝剂,采用复合超微粉碎技术,制备全豆盐卤充填豆腐,并探究了该豆腐凝胶形成过程中的质构特性与流变特性。结果表明:在氯化镁浓度为0.4%(w/w)、谷氨酰胺转氨酶浓度为7U/g(蛋白质)时,全豆盐卤充填豆腐成型完好,凝胶强度最大达到221g,是传统内酯充填豆腐的2.2倍;持水率比传统内酯充填豆腐略小,为70%。在低剪切力阶段,全豆豆浆的粘度远大于传统豆浆,在全豆盐卤充填豆腐形成过程中,与传统内酯充填豆腐类似,储藏模量G′值迅速上升,但全豆盐卤充填豆腐G′值最终达到3020Pa,而传统内酯充填豆腐G′值最终仅为1300Pa。与传统内酯充填豆腐类似,全豆盐卤充填豆腐凝胶形成过程中损耗模量G″值随着时间的变化趋势基本与G′值类似,但是G″值远远小于G′值,表明在全豆盐卤充填豆腐全凝固过程中形成了典型的弹性凝胶。此外,豆腐凝胶微观结构观察表明全豆盐卤充填豆腐凝胶网络结构没有传统内酯充填豆腐紧密,且有纤维嵌套,从微观上解释了全豆盐卤充填豆腐持水率略低的现象。
Whole soybean curd was manufactured using ultrafine grinding technology and coagulant which called magnesium chloride and microbial transglutaminase,the texture properties and rheological characteristics of whole soybean curd were researched during the gel formation. The results showed that gel strength of the whole soybean curd reached the maximum of 221g at 0.4% （w/w） magnesium chloride with 7U/g （protein）, transglutaminase,2.2 times stronger than the traditional gluconate-α-lactone soybean tofu,with a slightly lower water holding capacity of 70% than the traditional gluconate-α-lactone soybean tofu,and the tofu showed a typical soybean curd texture. In the low shear stage,viscosity of whole soymilk was much lager than viscosity of traditional soymilk.Storage modulus（G＇） increased rapidly during gel formation of both types of soybean curd. G＇ value of whole soybean curd eventually reached 3020Pa while traditional gluconate-α-lactone soybean curd was only 1300Pa. Loss modulus（G＂） underwent a similar course as a function of time,but its values remained much lower than G＇ ,which clearly indicated an elastic gel formation. The results of scanning electron microscope showed that whole soybean curd nested with fiber and formed a more loose gel network, which corresponded to a lower water holding capacity.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第6期143-146,152,共5页
Science and Technology of Food Industry
基金
贵阳市科技支撑项目(2010筑科农合同字第3-08号)
关键词
全豆豆腐
质构特性
流变特性
whole soybean curd
texture properties
rheological characteristics
