|Table of Contents|

Analysis of Different Compound Coagulants on the Nutritional Quality of Whole Soybean Tofu(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2020年01期
Page:
138-145
Research Field:
Publishing date:

Info

Title:
Analysis of Different Compound Coagulants on the Nutritional Quality of Whole Soybean Tofu
Author(s):
YUE Wen-ting1 LU Li-xia1 YANG Wen-yu2 ZHANG Qing1
(1.College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; 2.Sichuan Engineering Research Center for Crop Strip Intercropping System, Chengdu 611130, China)
Keywords:
Whole soybean tofu Compound coagulant Gel strength Nutritional quality
PACS:
-
DOI:
10.11861/j.issn.1000-9841.2020.01.0138
Abstract:
In order to explore the differences in the main nutritional quality and sensory grades in whole soybean tofu under different compound coagulants, dry-pulping technology was used to make whole soybean curd (WSC). Calcium sulfate (CaSO4), magnesium chloride (MgCl2) and gluconic-delta-lactone (GDL) were respectively selected to prepare for compound coagulants with transglutaminase (TG), and the effect of different compound coagulants on nutritional quality of WSC was investigated with gel strength as evaluation index. Results showed that the optimal ratio of the three compound coagulants was 0.5%CaSO4+0.3%TG, 0.4%MgCl2+0.3%TG and 0.4%GDL+0.1%TG respectively. The essential amino acid content of CaSO4+TG-WSC was 18.475%, total fiber content was 16.535% and sensory score was 75.3, which were the highest. Fat content was the lowest as 9.337%.There were no significant differences in water content, protein content and fatty acid composition.To sum up, different compound coagulants had certain effects on the nutritional quality and sensory grades of WSC, and the nutritional quality and sensory grades of CaSO4+TG-WSC was higher than those of the other two types of compound coagulants.

References:

[1]刘昱彤, 钱和. 不同加工条件对全豆豆腐凝胶强度的影响[J]. 食品工业科技, 2013, 34(5): 126-129.(Liu Y T, Qian H. Effect of different processing conditions on gel strength of whole soybean curd[J]. Science and Technology of Food Industry, 2013, 34(5): 126-129.)[2] Zhang Q, Wang C Z, Li B K, et al. Research progress in tofu processing: From raw materials to processing conditions[J]. Critical Reviews in Food Science and Nutrition, 2018, 58(9): 1448-1467.[3] 芦鑫, 程永强, 李里特. 全子叶豆腐凝胶性质研究[J]. 农业机械学报, 2010, 41(9): 128-133. (Lu X, Cheng Y Q, Li L T. Gelatin properties of okara-containing tofu[J].Transactions of The Chinese Society of Agricultural Machinery, 2010, 41(9): 128-133.)[4] 张红梅, 顾和平, 陈华涛. 国内外豆腐加工主要研究进展[J]. 江苏农业科学,2010, 26(5): 409-410. (Zhang H M, Gu H P, Chen H T.Research progress of tofu processing at home and abroad[J]. Jiangsu Agricultural Sciences,2010, 26(5): 409-410.)[5] Liu Z S, Chang S C. Effect of soy milk characteristics and cooking conditions on coagulant requirements for making filled tofu[J]. Journal of Agricultural and Food Chemistry, 2004, 52(11): 3405-3411.[6] 李雨露, 刘丽萍, 毕海燕. 豆腐凝固剂的研究现状及发展前景[J]. 食品与发酵科技, 2015, 51(36): 7-8. (Li Y L, Liu L P, Bi H Y. The research and development status of tofu coagulant[J]. Food and Fermentation Technology, 2015, 51(36): 7-8.)[7] 李玉娥, 王愈, 陈振家. 复合凝固剂条件对豆腐凝胶品质的影响[J]. 食品科技, 2018, 43(8): 277-284. (Li Y E, Wang Y, Chen Z J. Effect of composite coagulant on quality of tofu gel[J]. Food Science and Technology, 2018, 43(8): 277-284.)[8] 王岩东, 徐晓旭, 叶素萍. 复合凝固剂对豆腐品质的影响[J]. 粮油加工, 2010(11): 133-135. (Wang Y D, Xu X X, Ye S P. Influences of compound coagulants on quality of tofu[J]. Cereals and Oils Processing, 2010(11): 133-135. )[9] 陈杰, 谭琳, 彭钰琪, 等. 响应面法优化全豆豆腐凝固剂配方的研究[J]. 中国粮油学报, 2018, 33(5): 16-23. (Chen J, Tan L, Peng Y Q, et al. Optinization of coagulant formulation for whole soybean curd based on response surface methodology[J]. Journal of the Chinese Cereals and Oils Association, 2018, 33(5): 16-23.)[10]Zhang Q, Zhou S Y, Chen J, et al. Fabrication of whole soybean curd using three soymilk preparation techniques[J]. LWT-Food Science and Technology, 2018, 104: 91-99.[11]国家卫生和计划生育委员会. 食品中水分的测定: GB 5009. 3 — 2016[S]. 北京: 中国标准出版社, 2016: 1-2. (National Health and Family Planning Commission of PRC. Determination of moisture in foods: GB 5009. 3 — 2016[S]. Beijing: China Standard Press, 2016: 1-2.) [12]国家卫生和计划生育委员会. 食品中蛋白质的测定: GB 5009. 5 — 2016[S]. 北京: 中国标准出版社, 2016: 1-3. (National Health and Family Planning Commission of PRC. Determination of protein in foods: GB 5009. 5 — 2016[S]. Beijing: China Standards Press, 2016: 1-3.)[13]国家卫生和计划生育委员会. 食品中氨基酸的测定: GB 5009. 124 — 2016[S]. 北京: 中国标准出版社, 2016: 1-6. (National Health and Family Planning Commission of PRC. Determination of amino acids in foods: GB 5009. 124 — 2016[S]. Beijing: China Standard Press, 2016: 1-6.)[14]国家卫生和计划生育委员会. 食品中脂肪的测定: GB 5009. 6 — 2016[S]. 北京: 中国标准出版社, 2016: 1-2. (National Health and Family Planning Commission of PRC. Determination of fat in foods: GB 5009. 6 — 2016[S]. Beijing: China Standard Press, 2016: 1-2.)[15]国家卫生和计划生育委员会. 食品中脂肪酸的测定: GB 5009. 168 — 2016[S]. 北京: 中国标准出版社, 2016: 1-6.(National Health and Family Planning Commission of PRC. Determination of fatty acids in foods: GB 5009. 168 — 2016[S]. Beijing: China Standard Press, 2016: 1-6.)[16]刘帅, 王爱武, 李美艳, 等. 脂肪酸甲酯化方法的研究进展[J]. 中国药房, 2014, 25(37): 3535-3537. (Liu S, Wang A W, Li M Y, et al. Research progress on methods of fatty acid methyl ester[J]. China Pharmacy, 2014, 25(37): 3535-3537.)[17]国家卫生和计划生育委员会. 食品中膳食纤维的测定: GB 5009. 88— 2014[S]. 北京: 中国标准出版社, 2014: 1-5.(National Health and Family Planning Commission of PRC. Determination of dietary fiber in foods: GB 5009. 88— 2014[S]. Beijing: China Standard Press, 2016: 1-5.) [18]中华人民共和国农业部. 大豆中异黄酮含量的测定高效液相色谱法: NY/T 1740-2009[S]. 北京: 中国标准出版社, 2009: 1-3.(The Ministry of Agriculture of the People′s Republic of China. Determination of isoflavones in soybean by HPLC: NY/T 1740-2009[S]. Beijing: China Standard Press, 2009: 1-3.)[19]王红燕. 豆腐凝固剂及保鲜研究[D]. 郑州: 河南工业大学, 2014: 34-35. (Wang H Y. Reasearch on tofu of coagulant and preservation[D]. Zhengzhou: Henan University of Technology, 2014: 34-35.)[20]李加双. 全豆豆腐与传统豆腐的品质差异性研究[J]. 食品科技, 2018, 43(7): 3-4. (Li J S. Study on the quality differences of whole soybean curd and traditinal[J]. Food Science and Technology, 2018, 43(7): 3-4.)[21]刘昱彤. 全豆豆腐加工工艺及质构的研究[D]. 无锡: 江南大学, 2013: 32-33. (Liu Y T. Study on processing technology and textural characteristics of tofu prepared from whole soybeans[D]. Wuxi: Jiangnan University, 2013: 32-33.)[22]Murekatete N, Zhang C M, Karangwa E, et al. Salt and acid-induced soft tofu-type gels: Rheology, structure and fractal analysis of viscoelastic properties as a function of coagulant concentration[J]. International Journal of Food Engineering, 2014, 10(4): 56-61. [23]高晓延. 大豆与豆腐品质的相关性研究及豆腐酸性凝固剂的开发[D]. 郑州: 河南农业大学, 2013: 10-11. (Gao X Y. Relevant research between soybean and tofu quality and exploitation of acid coagulant for tofu[D]. Zhengzhou: Henan Agricultural University, 2013: 10-11.)[24]Penalvo J L, Castilho M C, Silverira M I N, et al. Fatty acid profile of traditional soymilk [J]. European Food research Technology, 2004, 219: 251-253.[25]范胜栩, 李斌, 孙君明, 等. 气相色谱方法定量检测大豆5种脂肪酸[J]. 中国油料作物学报, 2015, 37(4): 548-553. (Fan S X, Li B, Sun J M, et al. A quantitative gas chromatographic method for determination of soybean seed fatty acid components[J]. Chinese Journal of Oil Crop Sciences, 2015, 37(4): 548-553.)[26]钱宗耀, 刘河疆, 张维维, 等. 气质联用-内标法测定豆类中脂肪酸含量及因子分析[J]. 中国粮油学报, 2017, 32(2): 2-3.(Qian Z Y, Liu H J, Zhang W W, et al. Determination of fatty acids and factor analysis from beans by gas chromatography mass spectrometry using internal standard method[J]. Journal of the Chinese Cereals and Oils Association, 2017, 32(2): 2-3.)[27]周宇锋. 大豆与豆腐中蛋白质和脂肪酸组分的相关性研究[D]. 郑州: 河南农业大学, 2013, 18-30. (Zhou Y F. Relevant research of soybean proteins and fatty acids compositions between the seeds and tofu[D]. Zhengzhou: Henan Agricultural University, 2013, 18-30.) [28]赵永程. 不同品种大豆制备填充豆腐的最佳凝固剂用量及质构的研究[D]. 长春: 吉林农业大学, 2015. (Zhao Y C. Study on the relationship between the critical point of coagulant concentration of soybean of different varieties and filled tofu textural[D]. Changchun: Jilin Agricultural University, 2015.)

Memo

Memo:
-
Last Update: 2020-03-17