摘要
通过测定不同豆制品凝固剂,分别加入蛋白质已变性的冷豆浆,在程序升温-保温-降温过程中,豆浆形成豆腐凝胶;全程测定豆浆凝固过程的pH和流变性质,通过比较数值和动态变化趋势,确定目标凝固剂在豆浆中动态凝胶特性的变化,对豆浆在凝固过程中凝胶的形成机理进行深入的研究。通过变温扫描、频率扫描、蠕变-恢复试验和p H测定发现:在整个变温过程中, 3种凝固剂弹性模量G’大小顺序为葡萄糖酸-δ-内酯(GDL)>硫酸钙>氯化镁;豆浆形成凝胶的pH的大小顺序为氯化镁>硫酸钙>GDL。试验发现,凝胶强度与pH大小呈反比, pH越低其凝胶强度越强。
The coagulating agent of different soybean products was measured, and the cold soybean milk with denatured protein was added respectively. In the process of temperature heating up-heat preserve-cooling, the soybean milk formed tofu gel.The pH and rheological properties of soybean milk during the solidification process were measured in the whole process. By comparing the numerical value and dynamic change trend, the change of dynamic gel properties of target coagulant in soybean milk was determined, and the gelation mechanism of soybean milk during the solidification process was studied in depth.Temperature variation scanning, frequency scanning, creep-recovery test and pH determination showed that the elastic modulus of the three coagulants G’ was in large order: gluconate-δ-lactone(GDL)>calcium sulfat>magnesium chloride;Order of pH of soybean milk gel was magnesium chloride>calcium sulfate>GDL. It was found that gel strength was inversely proportional to pH, and the lower the pH, the stronger the gel strength.
作者
赵行
陈令芬
张维
胡馨月
刘冰
孟旭
ZHAO Hang;CHEN Lingfen;ZHANG Wei;HU Xinyu;LIU Bing;MENG Xu(School of Food Science and Engineering,Jiangsu Ocean University,Lianyungang 222005)
出处
《食品工业》
CAS
2021年第11期32-36,共5页
The Food Industry
基金
凝固剂的特性研究项目(KQ12009)。
关键词
豆浆
凝固剂
动态流变特性
PH
soya-bean milk
curing agent
dynamic rheological properties
pH
