| 豆渣添加量对豆腐凝胶特性和保水性的影响 |
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| 引用本文： | 周冬丽,盖钧镒,魏安池,杨君丽.豆渣添加量对豆腐凝胶特性和保水性的影响[J].粮油食品科技,2010,18(2):14-17. |
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| 作者姓名： | 周冬丽 盖钧镒 魏安池 杨君丽 |
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| 作者单位： | 1. 河南工业大学,河南,郑州,450052
2. 南京农业大学,江苏,南京,210095 |
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| 摘 要： | 采用超微处理的豆渣添加到豆浆中制作豆腐。凝固剂为葡萄糖酸内酯（内酯）和硫酸钙。研究结果表明，适量的豆渣可以提高硫酸钙豆腐的凝胶强度和粘附性，但对内酯豆腐来讲，降低了凝胶强度和粘附性。内酯豆腐和硫酸钙豆腐凝胶的硬度都表现出下降的趋势，而弹性和保水性在一定程度上得到增加。结果有益于提高豆腐营养价值，改善豆腐的品质。
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| 关 键 词： | 豆渣 膳食纤维 凝胶特性 保水性 豆腐 |
Effect of gelatin character and moisture retention of bean curd by adding soybean residue |
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| ZHOU Dong-li,GAI Jun-yi,WEI An-chi,YANG Jun-li.Effect of gelatin character and moisture retention of bean curd by adding soybean residue[J].Science and Technology of Cereals,Oils and Foods,2010,18(2):14-17. |
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| Authors: | ZHOU Dong-li GAI Jun-yi WEI An-chi YANG Jun-li |
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| Affiliation: | ZHOU Dong-li1,GAI Jun-yi2,WEI An-chi1,YANG Jun-li1(1.Henan University of Technology,Zhengzhou Henan 450052,2.Nanjing Agricultural University,Nanjing Jiangsu 210095) |
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| Abstract: | Bean curd was produced by adding super-micronized soybean residue to soybean milk with glucono-delta-lactone(GDL) and calcium sulfate(CaSO4) as coagulant.The results showed that proper amount of residue will increase the intensity and adhesiveness of gel in CaSO4 coagulated tofu while decrease that in GDL tofu.Hardness of both tend to decline.However,flexibility and moisture retention were enhanced in a certain extent.The results showed that we could use the soybean residue to improve bean curd quality and ... |
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| Keywords: | soybean residue dietary fiber gelatin character moisture retention bean curd |
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