摘要
研究不同超声功率(0、100、200、300、400、500 W)对冷冻干燥豆腐制备及品质的影响。豆浆的粒径分布测定结果表明:当超声功率为0～300 W时,豆浆的平均粒径随超声功率的增强而逐渐降低,当超声功率大于300 W时,豆浆的平均粒径逐渐升高,这表明适宜的超声处理可以使豆浆中的聚集物减少,超声功率过高会使豆浆内蛋白质发生聚合;质地剖面分析测定结果表明冷冻干燥豆腐复水后其硬度、弹性、黏聚性、咀嚼性均较鲜豆腐显著增大(P<0.05),说明冷冻过程使蛋白质发生变性;扫描电子显微镜和复水率测定结果表明适宜的超声处理可使冷冻干燥豆腐内部孔洞分布均一、孔径变小。因此,采用超声功率为300 W、超声时间为10 min的制浆工艺可以制备出质构特性好、复水率高的冷冻干燥豆腐。
Ultrasonic treatments at different powers (0, 100, 200, 300, 400 and 500 W) were applied on soybean milk to evaluate their effects on the preparation and quality of freeze-dried tofu. The particle size distribution results showed that the average particle size of soybean milk gradually decreased with increasing ultrasonic power up to 300 W and then increased, which indicated that appropriate ultrasonic treatment could reduce the aggregation of soybean milk. Texture profile analysis showed that hardness, springiness, cohesiveness and chewiness of freeze-dried tofu after rehydration were significantly increased when compared with fresh tofu (P < 0.05), which indicated that protein denaturation occurred during the freezing process. Scanning electron microscope and rehydration rate demonstrated that appropriate ultrasonic treatment could result in uniform hole distribution of freeze-dried tofu with a simultaneous reduction in aperture. Therefore, freeze-dried tofu with good texture characteristics and high rehydration rate could be prepared by 10 min ultrasonic treatment at 300 W.
作者
刘宝华
佟晓红
吴长玲
綦玉曼
刘宗政
张菀坤
李杨
江连洲
陈复生
马传国
王中江
LIU Baohua;TONG Xiaohong;WU Changling;QI Yuman;LIU Zongzheng;ZHANG Wankun;LI Yang;JIANG Lianzhou;CHEN Fusheng;MA Chuanguo;WANG Zhongjiang(College of Food Science,Northeast Agricultural University,Harbin 150030,China;College of Cereal and Food,Henan University of Technology,Zhengzhou 450052,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2019年第7期114-119,共6页
Food Science
基金
"十三五"国家重点研发计划重点专项(2016YFD0400402)
山东省泰山产业领军人才工程高效生态农业创新类项目(LJNY201607)
黑龙江省应用技术研究与开发技术重大项目(GA17B002)
黑龙江省现代农业产业技术协同创新体系岗位专家项目
关键词
超声波
豆腐
豆浆
质构
ultrasound
tofu
soybean milk
texture
