摘要
为实现豆腐制品的即时生产,节省现场作业空间和生产时间,本研究对大豆无浸泡制浆生产工艺进行了研究,以浸泡法为对照比较了无浸泡制浆法对豆乳和豆腐品质特性的影响。研究发现,无浸泡法豆乳的蛋白质提取率和大豆转化率较传统浸泡法有所提高;豆乳黏度偏大,豆乳蛋白粒子粒径略有增加。在豆腐品质方面,非浸泡法豆腐的得率、含水率和保水性均高于传统浸泡法,质构硬度稍低于浸泡法,但总体上二者在豆腐感官品质方面差异不大。
In order to realize instant production, save operation space and reduce processing time of tofu products, the quality properties of soymilk and tofu prepared from nonsoaked soybean seeds were investigated in this study, compared with that prepared by conventional methods. The results showed that, higher protein and solid contents, greater viscosity and larger average particle sizes were analyzed in the soymilk prepared from nonsoaked soybean compared with that prepared from soaked soybean. On the other hand, nonsoaking also led to the higher yield, moisture content and water holding capacity of tofu, while the hardness was a littile bit lower than that made from soaked soybean. In addition, there was no significant difference in the sensory evaluation between tofu prepared by both methods.
出处
《大豆科技》
2015年第5期37-42,共6页
Soybean Science & Technology
基金
北京市科技计划(Z141100002614008)
关键词
无浸泡制浆
豆乳
豆腐
品质
Nonsoaked soybean
Soymilk
Tofu
Quality
