摘要
目的:探究豆浆中食盐添加量对白豆干质构特性的影响。方法:采用全质构分析、蠕变行为试验、扫描电子显微镜等对基于不同食盐添加量(0~1%)豆浆生产的白豆干质构特性及蛋白质凝胶网络结构进行综合评价。结果:豆浆中食盐的添加使得白豆干蛋白凝胶体系内水分含量显著升高(P<0.05)、其网络结构的致密性以及凝胶结构的强度总体降低,且豆浆中食盐添加量与白豆干得率和水分含量高度正相关(r为0.967~0.982),但与白豆干的保水性、凝胶强度、黏聚性、弹性模量等质构特性高度负相关(r为-0.901~-0.994)。结论:在豆浆中添加0.50%~0.75%的食盐可提供白豆干所需咸味,维持豆干良好的质构特性。
Objective:This research aimed to understand the effects of different levels of NaCl added in soymilk on textural characteristics of resulted white dried beancurds.Methods:The textural characteristics and protein-gel network structures of dried beancurds produced from soymilk added with different levels of NaCl(0~1%)were fully evaluated through texture profile analysis,creep test,scanning electron microscopy and others.Results:The addition of NaCl in soymilk led to a significant increase(P<0.05)of water held in the protein-gel network of dried beancurds as well as a less compact protein-network structure and overall weaker protein-gel.In addition,the levels of NaCl added in soymilk were highly correlated(r was 0.967~0.982)with the yield and water content of the resulted white dried beancurds,but negatively correlated(r was-0.901~-0.994)with water holding capacity,gel strength,cohesiveness,elastic modulus and other textural properties of dried beancurds.Conclusion:The soymilk added with 0.50%~0.75%of NaCl resulted in dried beancurds with required salty taste and acceptable textural characteristics.
作者
舒媛珂
黄轶群
俞健
刘永乐
李彦
SHU Yuan-ke;HUANG Yi-qun;YU Jian;LIU Yong-le;LI Yan(School of Food Science and Bioengineering,Changsha University of Science and Technology,Changsha,Hunan 410114,China)
出处
《食品与机械》
CSCD
北大核心
2023年第4期19-25,60,共8页
Food and Machinery
基金
湖南省教育厅科学研究重点项目(编号:22A0237)。
关键词
豆干
食盐
豆浆
质构
黏弹性
dried beancurd
NaCl
soymilk
texture
viscoelasticity
