[1]田亚,李丹,胡萍,等.不同凝固剂形成豆腐凝胶特性研究[J].大豆科学,2018,37(04):606-613.[doi:10.11861/j.issn.1000-9841.2018.04.0606]
　TIAN Ya,LI Dan,HU Ping,et al.Study on the Characteristics of Tofu Gels Formed by Different Coagulant[J].Soybean Science,2018,37(04):606-613.[doi:10.11861/j.issn.1000-9841.2018.04.0606]
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不同凝固剂形成豆腐凝胶特性研究

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第37卷 期数: 2018年04期 页码: 606-613 栏目: 出版日期: 2018-07-20
Title:
Study on the Characteristics of Tofu Gels Formed by Different Coagulant
作者:
田亚1; 李丹1; 胡萍1; 王电2; 谭华3
（1.贵州大学 酿酒与食品工程学院，贵州 贵阳 550025； 2.贵阳市食品工业协会，贵州 贵阳 550081； 3.贵州龙缘盛豆业有限公司，贵州 龙里 551200）
Author(s):
TIAN Ya1; LI Dan1; HU Ping1; WANG Dian2; TAN Hua3
(1.College of Liquor & Food Engineering, Guizhou University,Guiyang 550025，China; 2.The Guiyang Industrial and Information Commisson, Guiyang 550081,China; 3.Guizhou Long Yuan Sheng Bean Industry Co.Ltd, Longli 551200,China)
关键词:
凝固剂; 豆腐; 凝胶特性; 差异化
Keywords:
Coagulant;  Tofu;  Gel properties;  Differentiation
DOI:
10.11861/j.issn.1000-9841.2018.04.0606
文献标志码:
A
摘要:
为研究不同凝固剂生产的豆腐凝胶特性的差异，以单一凝固剂（酸浆、硫酸钙、氯化镁）及复合凝固剂（酸浆复配硫酸钙）分别制备豆腐凝胶，研究不同凝固剂对形成的豆腐凝胶pH、凝胶强度和持水力的影响，并比较豆腐凝胶的微观结构，探究复配凝固剂对豆腐形成凝胶特性的影响。结果表明：随着不同凝固剂添加量的增加，豆腐凝胶pH均呈现下降趋势，但下降速率有所不同；不同凝固剂制备的豆腐凝胶凝固速率不同，凝固速率氯化镁>硫酸钙，而复配凝固剂凝固速率先慢后快；单一凝固剂随添加量的增大，凝胶强度和持水力先增大后减小；复配凝固剂制作的豆腐凝胶三维结构稳定，蛋白分子交联度较高，凝胶网络间孔隙分布均匀，其微观结构优于单一凝固剂制备的豆腐凝胶。
Abstract:
The study aimes at the differentiation of tofu produced with different coagulants. The tofu gel was prepared by single coagulant (acid pulp, calcium sulfate, magnesium chloride) and compound coagulant (sour calcium sulfate) respectively, and then the impact of different coagulant on the pH, gel strength and water holding of the tofu gel were researched. Meanwhile, the microstructures of tofu gel were compared, and the effect of compound coagulants on the tofu gel properties was studied. The results showed that the pH of tofu gel showed a downward trend with the addition of different coagulants, but the rate of decline were different.The solidification rate of tofu gel produced by different coagulants were different, the solidification rate of magnesium chloride>calcium sulfate, solidification rate of the compound coagulant was slowly first and then faster. The gel strength and the water holding power showed first increase and then decrease with the adding amount of single coagulant increasing. The tofu gel prepared by compound coagulant has stable three-dimensional structure, higher degree of cross linking of protein molecule, homogeneous distribution pore between gel network of which the microstructure was better than that of tofu gel prepared by single coagulant.

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备注/Memo

收稿日期：2018-05-01

基金项目：贵州省农业攻关项目（黔科合NY［2014］3009号）。
第一作者简介：田亚（1995-），男，硕士，主要从事食品营养与安全研究。E-mail：1051274939@qq.com。
通讯作者：胡萍（1970-），女，教授，博士，主要从事食品营养与安全研究。E-mail：phu1@gzu.edu.cn。

更新日期/Last Update: 2018-08-01