LI Jing-yan,REN Jian-hua,GUO Shun-tang.Effect of Direct-fire and Steam-heating in Soymilk Preparation on Flavor of Tofu[J].Soybean Science,2012,31(01):108-111.[doi:10.3969/j.issn.1000-9841.2012.01.024]
直火和蒸汽加热方式制备豆乳对豆腐风味的影响
- Title:
- Effect of Direct-fire and Steam-heating in Soymilk Preparation on Flavor of Tofu
- 文章编号:
- 1000-9841（2012）01-0108-04
- Keywords:
- GDL tofu; Solid phase extraction; Flavor
- 分类号:
- TS214.2
- 文献标志码:
- A
- 摘要:
- 通过感官评价和化学分析的方法研究了直火与蒸汽2种加热方式制备豆乳对内酯豆腐风味的影响。感官评价结果表明：直火法豆腐的豆腥味和青草味与蒸汽法相当，而豆香味、甜香味和酸味高于蒸汽豆腐，说明直火豆腐的风味要浓于蒸汽豆腐。采用固相萃取法提取豆腐中风味化合物，通过气相色谱-质谱联用法对风味成分进行了检测，结果表明：乙酸乙酯、甲基环戊烷、苯、正戊醛、1-戊醇、已醛、乙苯、邻二甲苯、间二甲苯、N，N-二甲基乙酰胺、1-辛烯-3-醇、戊酸、丁酸丁酯是直火、蒸汽加热制备的豆腐均存在的风味化合物，此外，甲苯、3-羟基丁醛、已酸、苯甲酸甲酯和苯并呋喃为直火豆腐特有化合物，而氮杂丁烷、丙二酸二乙酯、二甲胺和芍药醇为蒸汽豆腐特有化合物。
- Abstract:
- The effect of two different heating ways of direct-fire and steam-heating in soymilk preparation on Glucono-Delta-Lactone（GDL）tofu was investigated by sensory evaluation and chemical analysis in this paper.Solid phase extraction was used in the extraction of flavor compounds in tofu，and these compounds were detected by gas chromatography-massspectrometry.The results of sensory evaluation showed that the scores of beany flavor and hay flavor in tofu made by direct-fire heating method were similar with those in steam-heating method，while the scores of beany aroma，sweet aroma and sour flavor in tofu made by direct-fire method were higher than those in steam-heating method.These differences indicated that the stength of flavor in tofu made by direct-fire heating was higher than that in steam-heating tofu.Gas chromatography-mass spectrometry analysis showed that ethyl acetate，methylcyclopentane，benzene，pentanal，1-pentanol，hexanal，ethylbenzeneo-xylene，p-xylene，N，N-dimethylacetamide，1-octen-3-ol，pentanoic acid and butyl butyrate could be detected in both methods，while toluene，3-hydroxy-butanal，hexanoic acid，methylbenzoate and benzofuran were detected only in tofu processed in direct-fire heating method，and azetidine，diethyl malonate，dimethylamine and paeonol were specific compounds in steam-heating tofu.
参考文献/References:
[1]Qi S P，Weng X C.Volatile flavor compounds of tofu[J].Journal of Shanghai University(Natural Science Edition)，2008，14(1):100-106. [2]石彦国，任莉.大豆制品工艺学[M].北京:中国轻工业出版社，2001.(Shi Y G，Ren L.The technology of soybean products[M].Beijing:China Light Industry Press，2001.) [3]Lozano P R，Drake M，Benitez D，et al.Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soymilk[J].Journal of Agricultural and Food Chemistry，2007，55:3018-3026. [4]Keast R S J，Lau J J.Culture-specific variation in the flavor profile of soymilks[J].Journal of Food Science，2006，71(8):567-572. [5]Wilkens W F，Mattick L R，Hand D B.Effect of processing method on oxidative off-flavors of soybean milk[J].Food Technology，1967，21:1630-1633. [6]孙君社，薛毅.食品感官鉴评[M].广州:华南理工大学出版社，1994.(Sun J S，Xue Y.The sensory evaluation of food[M].Guangzhou:South China University of Technology Press，1994.) [7]Kobayashi A，Wang D M，Yamazaki M，et al.Aroma constituents of tofu(soy bean curd)contributing to its flavor character[J].Journal of the Japanese Society for Food Science and Technology，2000，47(8):613-618.
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备注/Memo
第一作者简介：李景妍（1986-），女，在读硕士，研究方向为食品风味。E-mail:lijingyan@cau.edu.cn。