摘要
研究不同储存期大豆提取的大豆分离蛋白(SPI)对千页豆腐的硬度、弹性和色值的影响。结果表明:品质最好的千页豆腐所用SPI的大豆的最佳储存期为9~18个月;在大豆最佳储存期提取的SPI生产的千页豆腐与刚收获的大豆相比,硬度提高了26. 9%~39. 4%,弹性提高了5. 5%~7. 8%,L值降低1. 6%~3. 6%,b值升高5. 3%~12. 8%;大豆储存期超过18个月后,整体趋势看,千页豆腐的硬度和弹性开始降低,口感变差,L值降低不明显,但b值升高明显,造成千页豆腐外观明显偏黄,卖相变差;同时受季节影响较大,特别是夏季储存的大豆制作的千页豆腐品质较差。
The effects of soybean protein isolate extracted from soybean in different storage periods on Qianye tofu were examined,including hardness,elasticity and color.The results showed that the optimal storage period for soybeans used for extracting soybean protein isolate to produce Qianye tofu was 9-18 months.Compared with harvest time,the hardness of Qianye tofu produced by soybeans in the optimal storage period increased by 26.9%-39.4%,the elasticity increased by 5.5%-7.8%,the L value decreased by 1.6%-3.6%,and the b value increased by 5.3%-12.8%.When the soybeans stored for more than 18 months,the hardness and elasticity of Qianye tofu began to decrease,the taste was worse,the decrease of L value was not obvious,but the increase of b value was remarkable,which caused the appearance of Qianye tofu to be yellow and the selling was worse.It was also affected by the season,especially the quality of Qianye tofu produced by the soybeans stored in summer was poor.
作者
时玉强
何东平
鲁绪强
刘军
SHI Yuqiang;HE Dongping;LU Xuqiang;LIU Jun(Shandong Yuwang Plant Protein Industry Co.,Ltd.,Yucheng 251200,Shandong,China;College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China)
出处
《中国油脂》
CAS
CSCD
北大核心
2019年第8期31-34,共4页
China Oils and Fats
关键词
大豆分离蛋白
千页豆腐
大豆
储存期
硬度
弹性
色值
soybean protein isolate
Qianye tofu
soybean
storage period
hardness
elasticity
color
