摘要
研究了豆浆加热条件、凝固条件和ＧＤＬ浓度对豆腐凝胶强度和保水性的影响。大豆蛋白的变性程度对豆腐凝胶网络结构有重要影响：生豆浆加热到９５～１００℃并保温５ｍｉｎ左右是制取强度高、保水好的豆腐凝胶的基本条件：豆浆中的ＧＤＬ浓度对豆腐凝胶保水性没有影响，但适度增加ＧＤＬ浓度，可显著提高豆腐凝胶强度；提高凝固温度，可以缩短凝固时间，并可显著增加豆腐凝胶的强度。
The effects of heating conditions of raw soyamilk,GDL concentration in soyamilk and coagulating conditions on tofu-gel strength and water-holding capacity were investigated. Denaturation degree of protein had important effect on tofu-gel network formation.The optimum heating conditions of raw soymilk were 95~100℃ for about 5minutes for making tofu-gel of high strength.Water-holding capacity was independent of GDL concentration in soymilk,but th tofu-gel strength could be increased largely by increasing GDL concentration properly.With increasing coagulation temperature, coagulation time could be decreased and tofu-gel strength increased remarkably.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2000年第5期26-29,共4页
Food Science
关键词
豆腐凝胶
凝胶强度
保水性
豆浆
Tofu-gel Gel-strength Water-holding capacity
