青梅汁酸凝豆腐质构优化及显微结构分析-食品科学.pdfVIP

40 2014, Vol.35, No.06 食品科学 ※工艺技术 青梅汁酸凝豆腐质构优化及显微结构分析 王玉娇，陈晓红，李 伟，姜 梅，芮 昕，董明盛* （南京农业大学食品科技学院，江苏 南京 210095 ） 摘  要：为了改善青梅汁作为单一酸性凝固剂制作的豆腐硬度低、质构差的缺点，添加天然食用胶与钙盐进行质构 的优化研究。以豆腐的硬度与持水力作为响应值，采用响应曲面法优化食用胶与钙盐的最佳添加量。结果表明：食 用胶与钙盐的最佳添加量为乳酸钙0.291 mmol/100 mL 、卡拉胶0.032 8 g/100 mL ，此条件下青梅汁酸凝豆腐硬度为 49.3 g，持水力为73.43% 。扫描电镜显微观察表明，添加卡拉胶与乳酸钙的豆腐凝胶网络结构更加均匀、致密。 关键词：青梅汁；豆腐；质构；响应曲面法；扫描电镜 Textural Properties and Microstructure of Tofu Coagulated by Plum Juice * WANG Yu-j iao, CHEN Xiao-hong, LI Wei, JIANG Mei, RUI Xin, DONG Ming-sheng (College of Food Science and Technology, Nanj ing Agricultural University, Nanj ing 210095, China) Abstract: This study attempted to improve the low hardness and bad texture of tofu coagulated by plum juice by adding carrageenan and calcium lactate. Using response surface methodology, the optimum amounts of calcium lactate and carrageenan added to per 100 mL of soybean milk were determined to be 0.29 1 mmol and 0.032 8 g, respectively. The resulting tofu showed a hardness of 49.3 g and a water-holding capacity of 73.43%. The scanning electron microscope (SEM) micrographs indicated that the gel network structure of tofu with the addition of carrageenan and calcium lactate was more compact than that of the blank control. Key words: plum juice; tofu; texture; response surface method; scanning electron microscopy 中图分类号：TS214.2 文献标志码：A 文章编号：1002-6630 （20 14 ）06-0040-04 doi:10.7506/spkx 1002-6630-20 1406008 豆腐是大豆蛋白在凝固剂作用下相互结合形成的具 剂广泛应用在果冻及肉品中[14-15] ，钙盐更是常用的大豆蛋 有三维网络结构的凝胶产品[1] 。传统豆腐生产中常用石 白凝固剂，二者结合使用将弥补单一酸性凝固剂凝胶强 膏或盐卤作为凝固剂，豆浆凝固速度快，生产中不易控