食品科学2017，Vol.38Issue(6)：261-266,6.DOI:10.7506/spkx1002-6630-201706041
加工工艺对北方豆腐品质特性的影响
Effects of Processing on the Quality Properties of Northern Chinese Tofu
摘要
Abstract
In this research,three different methods namely cooking soybean slurry before filtration,cooking soybean milk after filtration of soybean slurry to remove okara and adding hot water into soybean slurry with stirring before filtration were compared in terms of tofu yield and water retention to find the best one to produce northern Chinese tofu.Furthermore,the effects of soybean-to-water ratio for grounding,curding temperature,MgCl2 dosage and curding time on the quality characteristics of tofu were examined and tofu yield and water retention were correlated with texture properties of tofu.The results showed that tofu yield and water retention obtained from the second method were significantly higher than those obtained from the other two.The optimized conditions that provided maximum tofu yield and water retention were determined as follows:soybean-to-water ratio for grounding,1∶7 (g/mL);curding temperature,80 ℃,0.6 mol/L MgCl2 dosage,18 mL/L;and curding time,20 min.The correlation analysis showed that under different processing conditions,tofu yield and water retention were correlated negatively with hardness,cohesiveness and resilience but positively with chewiness,gumminess and flexibility.关键词
北方豆腐/出品率/保水性/加工工艺/质构特性Key words
northern Chinese tofu/tofu yield/water retention/processing/texture characteristics分类
轻工纺织引用本文复制引用
李小雅,许慧,江杨娟,韩翠萍,孙树坤,王宗莹..加工工艺对北方豆腐品质特性的影响[J].食品科学,2017,38(6):261-266,6.基金项目
“十二五”国家科技支撑计划项目(2014BAD22B01) （2014BAD22B01）
