摘要
目的响应面法优化全豆豆腐复配凝固剂配方。方法利用湿法制浆工艺制备全豆豆腐,探讨豆清发酵液、石膏(CaSO4)和谷氨酰胺转氨酶(transglutaminase,TG)添加量对全豆豆腐品质的影响,以保水性、弹性作为响应值,进行响应面优化实验,建立二次多项回归模型,优化全豆豆腐最佳凝固剂配方。结果最佳凝固剂配方为:豆清发酵液添加量为17%、CaSO4添加量为0.2%、TG酶添加量为0.2‰,在此条件下制作全豆豆腐保水性为75.89%,弹性为0.7707,豆腐品质较佳。结论开拓了豆清发酵液的应用范围,也为全豆豆制品的加工应用提供理论支持。
Objective To optimize the whole soybean curd compound coagulant formulation by response surface methodology(RSM).Methods Wet pulping technology was used to prepare whole soybean curd.The effects of soybean whey fermented liquid,gypsum(CaSO4)and transglutaminase(TG)on the quality of whole soybean curd were studied.The response surface methodology was used to optimize the water holding capacity and elasticity of whole bean curd.The quadratic regression model was established to optimize the best coagulant formula of whole soybean curd.Results The optimal coagulant formula added 17%for bean-clearing fermentation liquid,0.2%for CaSO4 and 0.2‰for TG enzyme.Under this condition,the water preservation of whole soybean curd was 75.89%,the elasticity was 0.7707,and the quality of soybean curd was better.Conclusion It opens up the application range of soybean fermentation liquid,and also provides theoretical support for the processing application of whole bean products.
作者
谢春平
赵良忠
周晓洁
李明
莫鑫
庾坤
车丽娜
刘婷
XIE Chun-Ping;ZHAO Liang-Zhong;ZHOU Xiao-Jie;LI Ming;MO Xin;YU Kun;CHE Li-Na;LIU Ting(College of Food Science and Chemical Engineering,Shaoyang University,Shaoyang 422000,China;Key Laboratory of Bean Products Processing and Safety Control,Shaoyang 422000 China;Hunan Provincial Engineering Research Center for Fruits and Vegetables Cleaning Processing,Shaoyang 422000 China;Guangzhou Jiaming Food Technology Co.,Ltd.,Guangzhou 511458,China)
出处
《食品安全质量检测学报》
CAS
北大核心
2021年第10期4034-4041,共8页
Journal of Food Safety and Quality
基金
湖南省研究生科研创新项目(CX20190974)
湖南省科技创新计划资助项目(2019TP1028、2019SK2122、2019NK4229)。
关键词
全豆豆腐
豆清发酵液
复配凝固剂
响应面法
whole soybean curd
soybean whey fermented liquid
compound coagulant
response surface methodology
