摘要
添加谷氨酰胺转氨酶于内酯豆腐中,对豆腐的感官品质、抗压能力、黏度等各项物理指标及其微观结构进行检测。结果表明,谷氨酰胺转氨酶可以明显改善内酯豆腐的抗压能力、黏度、含水量、持水性以及其微观结构的致密性,而对其感官品质的影响不是很明显。通过综合考查分析谷氨酰胺转氨酶的添加量分别为0.1%、0.15%和0.2%的内酯豆腐各项物理指标发现,添加量为0.1%时豆腐的品质最好。
Transglutaminase had been added to the Glucono- δ -lactone tofu. Several physical indexes of the tofu including the sense quality, elasticity, viscosity and microstructure etc. had been detected. The results indicate that Transglutaminase can improve the elasticity, viscosity ,the moisture capacity , the liquid-binding power and the compactibility of the microstructure of the Glucono- δ-lactone Tofu evidently but it has little effects on the sense quality. Moreover, through comprehensive analysis of physical indexes of the tofu with 0.1%,0.15 %,0.2 % addition of Transglutaminase, it can be concluded that the tofu with 0.1% addition of Transglutaminase is the best.
出处
《食品研究与开发》
CAS
北大核心
2007年第5期53-56,共4页
Food Research and Development
